Mild, sweet grouper is a great foundation for a stuffed fish recipe. With Andouille sausage and tasty crawfish stuffing, this Cajun-style dish is anything but fishy.
For 4 people
Sauté pepper and onion in garlic butter until transparent. Add sausage and crawfish meat; sauté 1 minute. Add breadcrumbs to bind and salt and pepper; form into ball shape. Split grouper down middle, 3/4 of the way through. Wrap fish around filling. Place in 400-degree oven for 10 minutes. Serve topped with Lemon Hollandaise and the cooked whole crawfish.