Cajun Grouper

A staple of classic New Orleans cuisine, Creole sauce — also known as "red gravy" — is popular all across the American south as well as in the Bahamas and the French Caribbean. You can make a full-scale original version with diced "trinity" (bell peppers, onions, celery) and lots of spices if you have the time, but this shorter method is delicious and requires less chopping and mixing.

Grouper is the most obvious choice but you can use this recipe for mahi, catfish, snapper, shrimp, even octopus.




1 clove chopped garlic or 1 tbsp garlic powder

2 tbsp Zatarain's or Tony Cachere's Creole seasoning (or make your own)

1 large onion, chopped

1 medium bell pepper, chopped

14 1/2 ounce can stewed tomatoes

4 eight to ten ounce grouper filets

Preheat oven to 350ª

Saute onions, pepper and garlic in butter or EVOO

Add stewed tomatoes and creole seasoning

Simmer uncovered for 20 minutes

Spray baking pan with non-stick cooking spray

Bake grouper for 10 minutes, then add tomatoes and vegetables from saute pan and bake for an additional 10 minutes



Lighthouse Seafood is a family business, owned and operated by Tim and Heather O'Leary.

They have supplied Central Florida restaurants and residents with prime seafood for more than a decade.

Their commitment is to always have only the freshest seafood for your table.

Grouper  Snapper  Salmon  Shrimp  Tuna  Trout  Halibut  Cod  Stone Crabs  Blue Crabs

King Crab  Snow Crab  Clams  Oysters  Mahi  Swordfish  Florida Lobster  Maine Lobster

101 N. Country Club Rd.

Lake Mary, FL 32746


8780 E CR 466

The Villages, FL 32162