Grouper Iberville

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Recipe by mollypaul

Grouper has a mild flavor, somewhere between bass and halibut with a firm flesh perfect for grilling. It's the ideal choice for those that are uncertain about the flavor of fish. If you cannot find grouper, substitute striped bass, mahi-mahi, black sea bass (flakier texture), red snapper (flakier texture), pompano, lemonfish or catfish. This flavorful, foolproof recipe is courtesy of Chef Tom Weaver of Christian's Restaurant as featured in the Louisiana New Garde television series..

Ingredients Nutrition


  1. To make the Creole Sauce: Heat the olive oil in a saucepan; add the onions, peppers and celery and cook unti tender, about five minutes.
  2. Add next seven ingredients; cook for about ten minutes.
  3. Add the tomatoes and seasonings; simmer about 30 minutes or until thick.
  4. Set aside.
  5. To make the Hollandaise sauce: Place the first three ingredients in the top of a double boiler over hot water and whisk until thick and creamy, taking care that the eggs don't curdle.
  6. Add the butter a little at a time while still whisking.
  7. If the sauce is too thick, thin with warm water.
  8. Season to taste and keep warm over hot water until needed.
  9. For the vegetable garnish: Boil the vegetables in salted water until crisp-tender, about six minutes; drain well.
  10. Heat the butter in a skillet over medium heat, add the vegetables and saute for a minute or so; sprinkle with next four ingredients and continue cooking for an additional three minutes.
  11. For the fish: preheat the oven to 400°F.
  12. Place about 3 cups of Creole sauce in the bottom of a large casserole dish or skillet.
  13. Place the fish fillets on top of the sauce; place equal amounts of shrimp on each fillet and top with remaining sauce.
  14. Cover and bake about 15 minutes or until the fillets begin to flake.
  15. Divide the fish/shrimp onto six plates and top with 5 tablespoons of Hollandaise sauce, sprinkle with minced parsley and garnish with vegetables.

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