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Grouper with Crabmeat Sauce Recipe

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Grouper with Crabmeat Sauce Recipe
Grouper with Crabmeat Sauce Recipe photo by Taste of Home
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Grouper with Crabmeat Sauce Recipe

Read Reviews
5 1 1
Publisher Photo
A creamy seafood sauce drapes over mild-flavored grouper for an elegant entree. Whether served to my family or to hundreds of people at a charity event, it's a winner.—Virginia Anthony, Jacksonville, Florida
MAKES:
8 servings
TOTAL TIME:
Prep: 25 min. Broil: 15 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 25 min. Broil: 15 min.

Ingredients

  • 8 grouper or red snapper fillets (8 ounces each), skin removed
  • 1/4 cup lemon juice
  • 2 tablespoons marinade for chicken
  • 1 tablespoon seafood seasoning
  • 1 tablespoon olive oil
  • SAUCE:
  • 2 large onions, chopped
  • 1 large sweet red pepper, chopped
  • 8 green onions, chopped
  • 2 garlic cloves, minced
  • 1/4 cup butter, cubed
  • 3 tablespoons all-purpose flour
  • 2 teaspoons seafood seasoning
  • 2-1/2 cups half-and-half cream
  • 2 cups fresh crabmeat
  • 1/4 cup minced fresh parsley

Directions

Place fillets on a foil-lined 15-in. x 10-in. x 1-in. baking pan. In a small bowl, combine the lemon juice, marinade for chicken, seafood seasoning and oil; brush over fillets. Broil 4-in. from the heat for 6-7 minutes on each side or until fish flakes easily with a fork.
Meanwhile, for sauce, in a large skillet, saute the onions, red pepper, green onions and garlic in butter until tender. Stir in flour and seafood seasoning until blended; gradually add cream. Bring to a boil; cook and stir for 2 minutes or until thickened. Gently stir in crab meat; heat through. Serve with fish. Sprinkle with parsley. Yield: 8 servings.
Editor's Note: This dish is great served with a spinach pasta. Just cook enough for 8 side servings and toss with a little olive oil, minced garlic and shredded Romano.
Editor's Note: This recipe was tested with Lea & Perrins Marinade for Chicken.
Originally published as Grouper with Crabmeat Sauce in Taste of Home Christmas Annual Annual 2010, p35

Nutritional Facts

1 each: 452 calories, 18g fat (10g saturated fat), 162mg cholesterol, 730mg sodium, 12g carbohydrate (6g sugars, 2g fiber), 55g protein.

  • 8 grouper or red snapper fillets (8 ounces each), skin removed
  • 1/4 cup lemon juice
  • 2 tablespoons marinade for chicken
  • 1 tablespoon seafood seasoning
  • 1 tablespoon olive oil
  • SAUCE:
  • 2 large onions, chopped
  • 1 large sweet red pepper, chopped
  • 8 green onions, chopped
  • 2 garlic cloves, minced
  • 1/4 cup butter, cubed
  • 3 tablespoons all-purpose flour
  • 2 teaspoons seafood seasoning
  • 2-1/2 cups half-and-half cream
  • 2 cups fresh crabmeat
  • 1/4 cup minced fresh parsley
  1. Place fillets on a foil-lined 15-in. x 10-in. x 1-in. baking pan. In a small bowl, combine the lemon juice, marinade for chicken, seafood seasoning and oil; brush over fillets. Broil 4-in. from the heat for 6-7 minutes on each side or until fish flakes easily with a fork.
  2. Meanwhile, for sauce, in a large skillet, saute the onions, red pepper, green onions and garlic in butter until tender. Stir in flour and seafood seasoning until blended; gradually add cream. Bring to a boil; cook and stir for 2 minutes or until thickened. Gently stir in crab meat; heat through. Serve with fish. Sprinkle with parsley. Yield: 8 servings.
Editor's Note: This dish is great served with a spinach pasta. Just cook enough for 8 side servings and toss with a little olive oil, minced garlic and shredded Romano.
Editor's Note: This recipe was tested with Lea & Perrins Marinade for Chicken.
Originally published as Grouper with Crabmeat Sauce in Taste of Home Christmas Annual Annual 2010, p35

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kmarqui User ID: 3651843 105154
Reviewed Jun. 16, 2012

"The prep time is the most work, the cooking is easy. The meal is sensational! What a great dish. We had spinach linguini on the side with basil-garlic butter. This is a top fish dish for us."

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