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Gary Finch serves up a fresh recipe for grouper

Gary Finch teams up with Chef Ernie Danjean at Dockside Cafe for a summer fresh recipe for grouper. 

The dish starts off with a wonderfully fresh piece of grouper.  Grill the grouper first. Sear it to medium and then stuff it.  Do a crab meat stuffing with Panko bread crumbs, onion, bell pepper, celery.  Smother those down and add a little egg yolk to hold it together.  A little salt, a little pepper, a little seasoning. 

What make this dish so special is the components in it.  For the butter cream shrimp sauce, saute the shrimp first in a little bit of garlic butter.  The great thing about this dish is while you are sautéing the shrimp, the flavor of that shrimp just gets right into the sauce.  You want to add heavy whipping cream and you can use what they call a rue which is a flour water mixture or you can do a slurry.  A slurry is a water and corn starch mixture.  It's a way of thickening your sauce that is going to pull all the butter and the cream together, keep it from breaking down for you and it's also going to make it nice and creamy. 

Now, instead of salt use a Zatarain's powdered crab boil. Add a little bit of Parmesan cheese. It just gives that cream sauce a nice cheesy flavor to it. 

Serve the stuffed fish over some fresh spinach. Because when you finish this dish with the cream on top, the cream sauce just flows down through the spinach and makes it like creamed spinach at the bottom.