Grouper Lafayette Recipe
Pan fried grouper topped with sauteed crabmeat over a New Orleans style butter.
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Grouper
Season the grouper fillets with Cajun seasoning, salt, and black pepper on both sides.
- 2
Pan Fry the Grouper
In a large skillet, heat olive oil over medium heat. Add the seasoned grouper fillets and cook for about 4-5 minutes on each side, or until golden brown and cooked through. Remove from skillet and keep warm.
- 3
Make the Butter Sauce
In the same skillet, melt the butter over medium heat. Add minced garlic and sauté until fragrant, about 1 minute. Stir in lemon juice and chopped green onions, cooking for another 2 minutes.
- 4
Add the Crabmeat
Gently fold the crabmeat into the butter sauce, allowing it to heat through for about 2 minutes. Be careful not to break up the crabmeat too much.
- 5
Serve
Place the pan-fried grouper on serving plates and top with the sautéed crabmeat and butter sauce.
