CAJUN STYLE STUFFED GROUPER

By BobD

Ingredients

• 1/4 green pepper, small dice
• 1/4 onion, small dice
• 2 oz. garlic butter
• 1 1/4 oz. Andouille sausage, small dice
• Meat from 8 crawfish, plus 1 whole cooked crawfish for garnish
• 1/4 cup panko (Japanese breadcrumbs)
• Salt and pepper, to taste
• 1 8-oz. grouper filet
• Lemon Hollandaise

Preparation

Step 1

Sauté pepper and onion in garlic butter until transparent.

Add sausage and crawfish meat; sauté 1 minute.

Add breadcrumbs to bind and salt and pepper; form into ball shape.

Split grouper down middle, 3/4 of the way through. Wrap fish around filling.

Place in 400-degree oven for 10 minutes.

Serve topped with Lemon Hollandaise and the cooked whole crawfish.