Grilled grouper with pineapple-basil glaze and spicy sweet potato-corn hash from The Deep End of Flavor: Recipes and Stories from New Orleans’ Premier Seafood Chef (page 86) by Tenney Flynn

  • basil
  • poblano peppers
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  • EYB Comments

    Can substitute the book's "Home Creole seasoning" for Chef Paul Prudhomme's Shrimp Magic; and tripletail steaks, amberjack steaks, or mahi mahi steaks for grouper steaks.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute the book's "Home Creole seasoning" for Chef Paul Prudhomme's Shrimp Magic; and tripletail steaks, amberjack steaks, or mahi mahi steaks for grouper steaks.

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