Trey’s Baked Grouper Parmigiano
We have many good, local seafood suppliers here on the coast, but one that has consistently been there to serve me with good, fresh seafood, day in and day out, is Mathews Seafood. This business was started years ago by Louis Mathews. Today, his three sons, Chris, Trey, and John, carry on in their father’s footsteps. I can always count on these young men to guide us in selecting the best they have to offer. Thanks, guys!
Recipe information
Yield
serves 2
Ingredients
Butter
Two 8-ounce grouper fillets
1/2 cup mayonnaise
1/4 cup freshly grated Parmesan
3 teaspoons fresh lemon juice
1 tablespoon minced fresh dill
Black pepper
1/2 teaspoon paprika
Preparation
Preheat the oven to 350 degrees. Butter a baking dish. Place the grouper fillets in the dish. In a small bowl, whisk together the mayonnaise, Parmesan, lemon juice, dill, and pepper to taste, and spread this over the fish. Sprinkle with paprika and bake for 10 minutes, or until just cooked through.
The Lady & Sons, Too! by Paula Deen. © 2001 by Paula H. Deen. Published by Random House. All Rights Reserved.
Paula H. Deen was born and raised in Albany, Georgia. She later moved to Savannah, where she and her two sons, Bobby and Jamie, started the Bag Lady catering company. The business took off and evolved into The Lady & Sons Restaurant, which is located in Savannah’s historic district and specializes in Southern cooking. Paula is the host of Food Network’s Paula’s Home Cooking and is a regular guest on QVC, where her cookbooks are one of the newtowrk’s biggest sellers.
