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Its summer, and things are heating up
Tightline Jr. says this grouper is a great summer dish. - photo by Photo provided.

Well, friends and neighbors, I hope you are staying cool in this summer heat. Be aware of your surroundings. If you have folks who are a little up in age and they live close by, stop in and check on them if you get the chance.

We all need to look out for each other in this big old world. A few minutes out of your day could go a long way to help someone out. Just a thought …

I have one report, and it’s from Yellow Bluff. A friend, Clayton Bowyer, had a pretty good day last Saturday. He and his party landed some nice spottail bass and black drum, along with a few trout. If you don’t know Clayton and you live around the coast, just kick back and listen, you’ll hear him. My friend likes to talk loud!

Well, folks, this week’s recipe came from Of course, I changed a few things to fit my taste. I hope you will give it a try and you will enjoy!

What you’ll need

1-2 pounds fresh grouper filets
½ tablespoon blackening seasoning
3 tablespoons real butter

For the sauce
(Just so you know, this sauce would be good on almost anything. You could make a meal of it with beer and saltines.)
2 tablespoons butter
1 cup of the holy trinity (onion, bell pepper and celery)
3 cloves garlic, finely chopped
1 teaspoon Cajun seasoning, to taste
¼ cup white wine
1 can petite diced tomatoes, drained
½ cup heavy cream
2 tablespoons Parmesan cheese, finely grated
2 tablespoons fresh chopped parsley
1 Vidalia onion chopped
Couple of shots Tabasco
¼ cup cooked shrimp (optional)

Make the grouper
Brush butter evenly on both sides of the fish and sprinkle with blackened seasoning. (You can make your own. I suggest using Frank’s hot sauce, fresh cracked black pepper and some Worstershire (Lea & Perrins). Place grouper in a lined broiler pan and broil until flaky. Watch closely.

Time will depend upon the thickness of the fish. Melt butter over medium heat. Add holy trinity and cook for about 10 minutes. Add garlic and Cajun seasoning. Throw in drained tomatoes and give it a good stir. Next, add wine and continue cooking about 5 minutes. Finally, add heavy cream and let simmer until thick. Add cheese, onion, Frank’s hot sauce and shrimp. Simmer a few more minutes. Add salt and pepper to taste. Spoon the cream sauce on the grouper and serve with some toasty French bread. Pour up a nice bottle of Chardonnay, and you will be ready for the evening. Give it a try and let me know.

Remember what Old Tight-Line always said, “Get out there and go fishing, and if you do go, remember to always keep a tight line.” That’s it for this week, friends.

Living the tight-line life on the coast,
Tight-Line Jr.

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