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Chorizo & Crab-Stuffed Grouper

State: Mississippi

6 tablespoons butter
1 pound chorizo sausage
½ medium purple onion –diced small
1 rib celery – diced small
½ medium red bell pepper - diced small
5 cloves garlic – finely chopped
4 green onions - each finely sliced
1 tablespoon dried oregano
1 ½ tablespoon ground cumin
¼ cup tequila
¼ cup chicken stock
¼ cup heavy cream
½ pound Crab Meat
¼ cup mayonnaise
1 ½ cup panko bread crumbs
8 (6-ounce) grouper filets


Melt 3 Tablespoons butter in sauté pan, crumble Chorizo in and cook through. Add onion, celery, Bell pepper, oregano and cumin; cook for three minutes at medium high heat. Remove from heat, pour in Tequila, return to high heat and reduce by half. Pour in chicken stock and cream, reduce by half. Remove from heat and let cool.

Meanwhile, mix crab meat, mayonnaise, green onion, sausage mixture and bread crumbs, then place in cooler while taking care not to break up crab meat. Lay grouper filets on cutting board, butterfly cut, not all the way through. Make a ball of stuffing; press on one side of fish about 1/2-inch-thick fold over fish to cover stuffing. Prepare all portions; keep in cooler until ready to cook.

Dust each filet with cumin. Melt butter over medium high heat and sauté each filet on top-side until golden brown. Transfer to a buttered baking sheet and bake in 350° oven for five minutes or until internal temperature is 150°.