Heavenly Broiled Grouper

Heavenly Broiled Grouper

Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2
Author Crasstalk.com


  • 3/4 lb fresh grouper fillets
  • 1 tablespoon lemon juice
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons butter softened
  • 2 tablespoon mayonnaise
  • dash of hot sauce
  • salt and pepper to taste


  1. Preheat oven to 400°.

  2. Spray a baking dish with non-stick spray, place the fish fillets in the dish and season the fish with salt, pepper, and lemon juice. 

  3. In a bowl, combine the cheese, butter, mayo and hot sauce.  Spread the cheese mixture on top of fish.

  4. Bake for 10 – 12 minutes until the fish is almost cooked. Turn on the broiler, and broil for an additional 2 – 3 minutes until the top starts to turn brown.

Rib Rub

3 tbsp brown sugar
1.5 tbsp paprika
1 tbsp Salt
1 tsp pepper
1/2 tbsp Garlic powder
1 tsp dry mustard
1/2 tbsp Onion flakes

Rub with liquid smoke then sprinkle with rub. Let marinate for up to 24 hours.

Smoked Salmon on Mustard-Chive and Dill Butter Toasts

10 oz smoked salmon
2 sticks unsalted butter, room temperature
1 tbsp lemon zest
3 1/2 tbsp fresh lemon juice
1/2 cup finely chopped chives or green onions
1 tablespoon fresh dill, finely chopped
1 1/2 tablespoons Dijon mustard
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 thin, long French baguette, cut into 1/4-inch slices

Preheat oven to 375°.

Place bread slices on baking sheet. Bake for 8 to 10 minutes, until golden and crispy. Let cool.

Mix butter, lemon juice and zest, chives, mustard, dill, salt and pepper in a bowl until well blended. Cover and refrigerate. Bring to room temperature before using.

Spread a thick layer of the mustard- chive butter and place a slice of smoked salmon on top of each toast. Place on a platter or serving tray and serve.

From Food52

Meatball Pizza

1 batch perfect pizza dough
2 ounces cream cheese, softened
1/4 cup mayonnaise
1/4 teaspoon Italian seasoning
1 cup pizza sauce
1/8 tsp crushed red pepper flakes
4 cups freshly shredded mozzarella cheese
3/4 lb beef/turkey meatballs, sliced in half
1 tablespoon freshly chopped basil

Preheat oven to 450° (or 500° if oven can handle it). Roll out dough to desired shape and size. Brush crust with olive oil. Sprinkle with a little salt and fresh ground black pepper.

In a small bowl mix cream cheese, mayonnaise and Italian seasoning. Spread on top of crust. Top with pizza sauce, red pepper flakes, cheese and meatballs.

Bake for 12-14 minutes or until golden brown and underside of crust is crispy. If using convention bake, cook 2 minutes less.

Sprinkle with basil and let sit for 4 minutes and serve.

From Mother Thyme

Rye Monk

0.75 oz Rittenhouse Rye
0.75 oz Cognac
0.5 oz Green Chartreuse
0.5 oz Benedictine
0.5 oz lemon (or lime) juice
1 dash Angostura bitters

Shake with ice until chilled. Strain into chilled coupe glass. Garnish with swath of fresh ginger.

The Crunkleton

Creamy Piquillo Pepper and Chickpea Soup with Chicken

1 cup drained piquillo peppers (8 ounces), 1/4 cup cut into thin strips
3/4 cup hummus (7 ounces)
2 cups chicken or beef stock
1/2 cup cooked white rice, homemade or store-bought
1 cup shredded rotisserie chicken
Freshly ground pepper
2 tablespoons chopped flat-leaf parsley
Olive oil, for serving
Hot sauce, for serving

In a blender or a food processor, combine the whole piquillos with the hummus and stock and puree until smooth. Transfer the soup to a medium saucepan. Add the rice and chicken, season with salt and pepper and bring to a boil. Ladle the soup into bowls and garnish with the parsley, sliced piquillos, olive oil and hot sauce.

Makes 4 Servings

From Food & Wine