Grouper Orleans

Ingredients

6 grouper filets

1/4 cup clarified butter

1 cup Seasoned Flour

1/2 pound shrimp, peeled and deveined

2 tbsp minced garlic

4 cups sliced mushrooms

1 1/2 cups sliced green onions

3 ounces white wine

Creole Cream Sauce

2 cups heavy cream

1 tbsp Creole Seasoning

2 tbsp Worcestershire sauce

2 tbsp hot sauce

1 tsp paprika

Parmesan Cream Sauce

1 quart heavy cream

1/2 pound Parmesan cheese, grated

1/3 pound Romano cheese, grated

2 teaspoons white pepper

1/8 teaspoon nutmeg

light blond roux– 3 tablespoons butter + 4 tablespoons flour

1 1/4 cups creole cream sauce

1/2 cup Romano cheese

1/4 cup parsley, chopped

1/4 cup Parmesan Cream Sauce

1/4 cup Romano cheese, grated

Instructions

Preheat oven to 350 degrees

Place seasoned flour into large shallow pan,. Lightly flour filets. Heater butter in a large skillet over medium high heat and lightly brown both sides of fish. Place filets on baking sheet and cook in oven for 5- 10 minutes .

Sauté shrimp until they begin to turn pink. Add mushrooms and cook until tender. Add garlic and green onions and cook an additional 2-3 minutes. Add creole cream sauce and Parmesan cream sauce and bring to a simmer. Remove from heat; stir in cheese. Divide evenly and spoon over fish. Garnish with fresh parsley and grated Romano.

Yield: 6 servings

Creole Cream Sauce

Place all ingredients in a double boiler over medium high heat and reduce by 1/3 until thickened.

Parmesan Cream Sauce

Bring heavy cream to a boil. Add cheese and stir well. Add pepper and nutmeg. Prepare roux. Add roux to milk & cheese mixture and cool until thickened.

Yield: 1 quart

Recent Recipes

Macaroni and Cheese

Growing up, elaborate mac & cheese wasn’t something that made its way to our dinner table. That’s not some sort of elitist statement. We grew up in a very modest way. It’s just that macaroni and cheese was something my mom never purchased at the store and therefore never served. This recipe is rich and indulgent with a blend of cheeses that create a creamy, savory masterpiece. Adding crispy fried shallots or crumbled bacon to the breadcrumb topping gives it a savory, satisfying crunch. The blend of cheeses—Velveeta for creaminess, Gruyere for nuttiness, Cheddar for sharpness, and Colby Jack for that buttery melt—makes all the difference.

Robert’s Christmas Turkey 2025

There's nothing like a well-roasted turkey to anchor a holiday table, and no one made it quite like my grandmother. She didn't wait until Thanksgiving to serve it. She'd roast a turkey once a month throughout the year, never mind the occasion. It was a staple at her table. My mother, on the other hand, always made a formal Christmas Eve dinner, complete with turkey, dressing, and gravy. As kids, the excitement of Christmas Eve was almost too much to bear. Those big dinners felt like the beginning of Christmas itself. It’s a memory that comes to mind every time I cook a turkey or make gravy. And a good gravy can make or break the meal. Making sure the roux browns just right and finishing the gravy with a touch of lemon juice or fresh herbs are tricks worth remembering. A little extra attention to the gravy goes a long way.

Bayou Bacon & Cheddar Spread

I can lay waste to a block of cream cheese with pepper jelly and crackers in a matter of minutes. It’s a weakness. No matter how hard I try to exercise self-control, I always find myself standing over the plate at a cocktail party, making it disappear without even thinking. This spread hits the same notes, but with a smoky, savory punch that’s hard to beat. It’s become a go-to for Christmas parties, and if you’re smart, you’ll double the recipe because it’ll be gone before you know it. It’s best when made a day in advance—giving all the flavors time to mingle.

RobertStJohn.com