Go Back
–+ servings
stuffed fish filets on cedar plank
Print Recipe
No ratings yet

Crab Stuffed Grouper

Prep Time20 minutes
Cook Time25 minutes
Servings: 4

Ingredients

  • 4 filets wild caught grouper
  • 2 tbsp olive oil
  • 2 tsp seafood seasoning

Stuffing

  • 2 large eggs
  • 2½ tbsp mayonnaise
  • 1½ tsp dijon mustard
  • 1 tsp Worcestershire sauce
  • 2 tsp seafood seasoning
  • ¼ cup jalapeno finely diced
  • ¼ cup Fresno chili finely diced
  • 2 tbsp fresh Italian parsley finely chopped
  • 1 lb lump crab meat
  • ½ cup panko

White Wine Dijon Sauce

  • 2 tbsp butter
  • 2 tbsp shallots minced
  • 4 cloves garlic minced
  • 4 tsp dijon mustard
  • ¼ cup dry white wine
  • ½ cup heavy cream

Instructions

  • Light your grill and set up for two zone cooking, establishing temperature at 400°F. While the grill is preheating, combine the eggs, mayo, mustard, Worcestershire, seasoning, chilis, and parsley in a large bowl and mix well.
  • Add the crab meat and the panko and gently fold the mixture together until just combined so as not to break apart the large pieces of crab meat. Place the mixture in the refrigerator while you prepare the fish.
  • Using a sharp boning knife, make a slit down the center of each filet, about ⅔ of the way through the fish. Then, open the fish at the slit and feather your knife into each side of the filet, creating a pocket in each.
  • Gently stuff the pocket of each filet with the crab mixture, making a mound of stuffing on top of the filet.
  • Place the filets on cedar planks, and evenly cover with olive oil, then season with seafood seasoning.
  • Place the planks of fish on the grill over indirect heat, and close the grills lid. Allow the fish to roast for 20-23 minutes or until desired level of doneness is reached.
  • While the fish is cooking, melt the butter in a medium sized sauce pan over medium heat and add shallots. Whisking occasionally, cook the shallots until they’re soft, about three minutes. Then, add the garlic and cook for an additional one minute.
  • Add the wine and cook it down till it’s reduced by half. Then, add the mustard and whisk till it’s well incorporated and smooth. Whisk in the cream and reduce heat to low. Simmer for 2-3 minutes; add the parsley, whisk together and remove from heat.
  • Remove the fish from the grill, drizzle with the white white dijon mustard sauce and serve immediately.