Gag grouper season has reopened in the Gulf of Mexico and won’t close until the end of October. The Bright Star Restaurant in Bessemer, Alabama, has been featured on national cooking shows for its seafood dishes.

Grouper ingredients:

  • 1 tablespoon vegetable oil
  • 1-1/2-tablespoons Creole seasoning
  • Pinch of cayenne pepper
  • Six 6-ounce grouper fillets cleaned and towel patted dry

Grouper preparation:

Brush grouper fillets with vegetable oil. Mix together cayenne pepper and Creole seasoning. Sprinkle seasoning on fish. Cook in skillet on medium-high heat for 3-5 minutes on each side until opaque.

Lemon butter sauce ingredients:

  • 1 whole peeled lemon
  • 1/4-cup white wine
  • 1 clove garlic, minced
  • Pinch of thyme
  • 1 teaspoon chopped shallots
  • 1/2-cup heavy whipping cream
  • 1/2-pound unsalted butter at room temperature


Combine first five ingredients in medium-sized sauce pan. Heat pan on medium-high heat, until mixture is reduced by half, stirring occasionally. Add whipping cream stirring occasionally until reduced by half. Remove from heat and stir in butter.

Lump crabmeat:

  • 8-ounces lump crabmeat
  • 1/4-cup white wine
  • 3 green onions chopped


Combine all ingredients, and heat on medium heat for 3-4 minutes or until warm.

To plate: Pour sauce on plate, then place grouper fillet, and top with lump crabmeat.

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