Herb Encrusted Grouper


  • Sautéed spinach
  • Grouper filet
  • Herb and parmesan crust
  • Lemon butter cream sauce (white wine, lemon juice, and heavy cream)
  • Lump crab meat

Method: Sauté spinach. Butter the presentation side of grouper and crust with parmesan cheese crust. Place presentation side down in sauté pan and cook for 2-3 minutes until crust is brown. Then flip and cook additional 2-3 minutes or until done. Cut cooked grouper in half. Place on a bed of sautéed spinach and top with sauce and lump crabmeat.

Half Shell Oyster House

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