Here ya go - tried to condense it a bit. Stacy \* Posted by proudmamato4 (My Page) on Mon, Jun 12, 06 at 16:59 I've always been in love with smoked or blackened grouper. My husband cooked it the last time we had it. I'll check how he made it and if he remembers, I'll let you know :\-) \* Posted by leeslines (My Page) on Mon, Jun 12, 06 at 17:01 This is My "famous" (among my friends & Family anyway)"Ain't Easy Being Cheesey" Fried fish finger recipe. If you don't use it today, perhaps You'll try it some other time. Enjoy. Lee Title: Ain't Easy Being Cheesey Fried Fish Description: Delicious twist to fried fish. Ingredients: Your favorite fish fillets 1 cup corn meal 1 12 oz box Cheese Nips 1 to 2 eggs milk salt pepper vegetable or canola oil Directions: Rinse and pat dry your fish fillets, cut the fillets into "fingers" approximately 1" wide. In a food processor or blender add the cheese crackers and process till they are like the corn meal. mix this together with the corn meal and season to taste. make an egg wash with the eggs and milk.In a deep fryer or skillet, heat your oil. Dredge the fingers in the corn meal mixture then dip in the egg wash and coat one last time in the corn meal mix, (Dry,Wet,Dry). Fry till golden brown or untill they float in a deep fryer. Delicious with garlic cheese grits and hushpuppies. Enjoy Number Of Servings:Depends on the amount of fish Preparation Time:you can do this in about 15\-20 minutes plus cooking time * Posted by proudmamato4 (My Page) on Mon, Jun 12, 06 at 19:11 Stace, he says the fish market gave him a type of raspberry viniagrette and told him to marinate it for no longer than an hour. Then he dredged it in flour with salt and pepper, and sauteed it in butter until it flaked. Sorry I can't give a more specific recipe. He is sorry too :-) I like grouper dusted with seasoned flour, dipped in a beer batter, dusted with panko and deep fried. You can omit the panko and it is good, but we like CRUNCH with our grouper whether we do it sandwich style or as a filet. * Posted by gardenlad (My Page) on Mon, Jun 12, 06 at 20:05 Grouper is an ideal fish to cook in parchment. I reckon I'd seal the filets in the parchment with some anchovy butter, then serve it with saffron rice and steamed veggies Alternatively, pinwheels work well with grouper. Make a filling of chopped, steamed spinach sauted with some garlic and maybe pine nuts. Spread the filling on a fillet and roll up. Brown the rolls in butter, starting with the seam side down. When all sides are browned, transfer to a baking dish. Cover with a mushroom bechemal sauce and bake 10-15 minutes until fish is done. Slice each piece into pinwheels and lay out on the plate slightly overlapping. Pour some of the sauce over the pinwheels. I think with this I'd serve orzo and carrots supreme. \* Posted by ruthanna (My Page) on Mon, Jun 12, 06 at 20:43 We had two couples over for drinks and appetizers during the Belmont on Saturday, and dinner after the race. The grouper was so nice at the fish market this week that I couldn't resist making it for the main course. I put the fillets on a lightly greased baking pan, brushed on some fresh orange juice, then brushed them with melted butter and sprinkled with a little Old Bay seasoning, Baked at 375 degrees, basting once or twice with pan drippings, for about 10 or 15 minutes (didn't time them). I put thin pats of orange\-chive butter on them when I took them out of the oven. * Posted by dlundin (My Page) on Mon, Jun 12, 06 at 20:50 Grouper sandwiches. Would love to have one of those. I had a lot of them in Florida a few years ago. Not something on the menus here, alas. Here's my best recipe for grouper, which came from the Island of Mallorca. This is one of my favourite recipes for cooking fish: PERCH or GROUPER \- MALLORCAN STYLE \- (Mero a la Mallorquina) INGREDIENTS: 4 \- 6 thick round slices or fillets of perch, hake or other mild, meaty white fish 2 handfuls of spinach or Swiss chard \- roughly chopped 1 handful of flatleaf Italian parsley \- roughly chopped 3 ripe tomatoes \- skinned and cut into large dice 1 ripe tomato sliced 1 handful of spring onion \- or 1 leek, finely chopped, including all green parts 2 lbs potatoes \- peeled and sliced into rounds 3 fat cloves garlic, sliced 1/3 cup pine nuts 1/3 cup raisins olive oil, salt & pepper flour for dredging Utensils needed: Large shallow earthenware, Pyrex or Corningware ovenproof casserole; large frying pan. METHOD: 1\. Preheat oven to 350F. Cut any bones from fish, season both sides with salt and pepper and dredge in flour. 2\. Heat about 3 TBS oil in large frypan on stove. When oil is hot, cook fish in pan until nearly done, turning once. Depending on thickness, that should be about 3 or 4 minutes per side. Remove fish and set aside on a plate. 3\. Add a bit more oil to pan and when hot put in sliced potatoes to cover bottom of pan. You will probably have to do this 2 or 3 portions at a time. Sauté potatoes and when golden turn each slice over using two forks or spatulas. As potatoes cook, remove them and place in bottom of casserole dish. 4\. When all potatoes have been removed from pan, quickly brown the slices of garlic and the pinenuts in the same oil \- that takes only a few seconds. Remove them and put on a small plate. 5\. Place the three diced tomatoes in pan and lightly fry them for 3 \- 4 minutes. Add all the chopped greens and parsley, the garlic, pinenuts and raisins to the tomato in the pan and mix together well, cooking for about 1 minute. 6\. Spoon the green vegetable mixture over all. 7\. Cover the casserole with a sheet of tinfoil and place in heated oven for about 15 minutes. Source: translated and adapted from: 'Morter sa\_Greixonera' SharonCb * Posted by pat_t (My Page) on Tue, Jun 13, 06 at 7:56 Don't know if I've posted these before or not. GOURMET GROUPER FILLETS 3/4 cup grated Parmesan cheese 1/2 cup (1 stick) butter, softened 3 Tblsp. mayonnaise 3 Tblsp. chopped green onions 2 tsp. chopped chives 6 (8 oz.) grouper or other mild white fish filets, 1-inch thick 1/4 cup lemon juice Pepper to taste Garnish: Lemon slices and chives Combine the Parmesan cheese, butter, mayonnaise, green onions and 2 tsp. chives in a small bowl and mix well. Place the fish on a lightly greased rack in a broiler pan. Drizzle with the lemon juice and sprinkle with pepper. Broil 6 inches from the heat source for 8 to 10 minutes or until the fish flakes easily. Remove from the oven. Spread the fish with the Parmesan cheese mixture. Return to the oven. Broil for 2 minutes or until the Parmesan cheese mixture is light brown and bubbly. Garnish with lemon slices and chives. Serves: 6. From At Your Service Southern Recipes, Places and Traditions. By The Junior League of Gwinnett and North Fulton Counties, Inc. REXS BAKED GROUPER 2 lb. fillet of grouper, skinned 1/2 tsp. salt 1/4 tsp. pepper Butter or margarine 3 Tblsp. lemon juice 3 Tblsp. chopped scallion tops Dash of Tabasco 1-1/2 cups sour cream 1/2 cup mayonnaise Paprika Wash fillets and pat dry. Rub salt and pepper on fish and arrange in buttered baking dish in a single layer. Mix remaining ingredients except paprika. Spread over fillets. Sprinkle with paprika and bake at 375° F. for 15 minutes. Place under broiler for a few minutes to brown. Serve immediately. Serves 4. Recipe by Mrs. June Harrison. From Beyond The BayA Collection of Recipes. By the Jr. Service League of Panama City, FL. 1985. PECAN-CRUSTED GROUPER 1/2 cup pecan pieces 1/2 cup breadcrumbs 1 (1 lb.) grouper fillet, cut diagonally into 4 (4 oz.) pieces Salt and pepper to taste 1/4 to 1/3 cup flour 2 eggs, beaten 3/4 cup butter or margarine Juice of 1 lemon 1 bunch Italian parsley, chopped Process the pecans and bread crumbs in a food processor just until a coarse mixture forms. Season the fillet pieces with salt and pepper. Dredge in the flour; dip in the egg. Coat with the pecan mixture. Melt 1/4 cup of the butter in a nonstick ovenproof skillet over medium-high heat. Sauté the fish on one side until brown. Turn the fish. Bake at 400° F. for 10 minutes or until the fillet pieces flake easily. Remove the fish to a warm platter; wipe the skillet. Add the remaining butter to the skillet. Cook over high heat until the butter is foamy and dark brown, stirring constantly. Add the lemon juice and parsley, stirring until combined. Pour over the grouper. Serve immediately. Serves 4. From True Grits... Tall Tales and Recipes from the New South. The Junior League of Atlanta, Inc. ACAPULCO GRILLED MARGARITA GROUPER 4 (1/2 to 3/4 lb.) Grouper fillets 1/3 cup white or gold Tequila 1/2 cup Triple Sec 3/4 cup fresh lime juice salt and pepper to taste 3 large cloves of garlic, minced 2 tsp. Olive oil 1 tbs. vegetable oil 3 medium tomatoes, diced 1 medium onion, finely chopped 2 Tblsp. minced Jalapeno chilies 4 Tblsp. fresh cilantro, chopped 1 pinch of sugar Place fillets in a dish large enough to hold a single layer. Combine Tequila, Triple Sec, lime juice, salt and pepper, garlic and olive oil and pour over fish, rubbing all over. Cover and marinate for 3 hours in the refrigerator, turning occasionally. Combine the tomatoes, onions, chilies, cilantro and sugar and set aside. Heat grill to very hot. Remove fillets from marinade (reserve marinade) and pat dry. Brush lightly with 1 Tblsp. vegetable oil and grind additional pepper over fillets. Cook on a greased grill for about 4 minutes per side or until fillets are opaque. Remove to warm serving dish. Meanwhile boil marinade in a saucepan for 2 minutes, remove, strain and spoon over fillets. Spoon the salsa mixture over each fillet and serve. Serves 4.

As to making the day before? I'd mix up the components (crust and filling), but keep them separate, then bake as directed for the meal. Otherwise, your crust is likely to get soggy. As to the recipe? It sounds interesting, but I'm not sure the sage/poultry seasoning in the stuffing mix is going to go well with the taco flavor of the filling. Probably a personal thing, but I don't think I'd care for that mix of flavors. If I were making that, I'd probably mix up a package of cornbread mix, adding some mexican flavors to it (cheese, a bit of taco seasoning, some whole kernal corn) and spread in the pan, bake, then top with the filling. Or crushed corn chips might be interesting.

How did you like the quinoa tabbouleh, Jasdip? Did you have it hot or cold? I've never made tabbouleh. (Man, that's a hard word to spell!) Nita--I wish we were having tacos. I could probably eat them twice a week. But we usually just put everything on our plates like a big taco salad. Good either way. Shirley, it's hard to get around having leftovers when there's just one or two people. Okay by us. Most of the time the food is better the second day, anyway. Sue, leftover blueberry pie? Really?? Sure wouldn't be any if I was there! So, so good!!

It was cloudy and cool here all day today. this morning when Georgy and I went for a walk, it as very humid. I came home soaked. DH and I went to Ruby Tuesday's for lunch today. After eating a salad from the salad bar, I wasn't all that hungry so brought home 2/3 of my dinner which consisted of three shrimp, a small lobster tail, a piece of tilapia and a baked potato. I'm planning on a bowl of cereal for dinner.