Broiled Grouper with Creamy Crab and Shrimp Sauce

4.4

(46)

38 Reviews

3 Photos

I modeled this after dishes I've had in restaurants at the beach. You can use any white fish. I served the fish and sauce over rice. It's fast, easy, and delicious!

Submitted by Jill Elaine

Updated on August 8, 2022

3

Prep Time:

15 mins

Cook Time:

20 mins

Total Time:

35 mins

Servings:

6

Yield:

6 servings

Jump to Nutrition Facts

Ingredients

¼ cup butter
1 ½ cups heavy cream
1 teaspoon Creole mustard
2 (6 ounce) cans crabmeat, drained and flaked
1 (4 ounce) can small shrimp, drained
1 teaspoon Cajun seasoning
salt and pepper to taste
2 pounds grouper fillets
1 tablespoon olive oil
1 lemon, juiced
1 teaspoon chopped fresh parsley
salt and pepper to taste

Directions

Preheat the oven broiler. Cover a medium baking dish with foil.
Melt butter with cream in a saucepan over medium heat, and blend in Creole mustard. Cook and stir until thickened. Mix in crab and shrimp. Season with Cajun seasoning, salt, and pepper. Cook until heated through.
Place grouper in the prepared baking dish, and rub with olive oil, lemon juice, and parsley. Season with salt and pepper.
Broil grouper about 4 minutes on each side, until easily flaked with a fork. Spoon the crab and shrimp mixture over fish to serve.

Nutrition Facts (per serving)

520	Calories
35g	Fat
4g	Carbs
47g	Protein

Nutrition Facts
Servings Per Recipe 6
Calories 520
% Daily Value *
Total Fat 35g	45%
Saturated Fat 20g	98%
Cholesterol 240mg	80%
Sodium 459mg	20%
Total Carbohydrate 4g	1%
Dietary Fiber 1g	3%
Total Sugars 0g
Protein 47g	93%
Vitamin C 16mg	18%
Calcium 161mg	12%
Iron 3mg	14%
Potassium 1059mg	23%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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