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Trace Munday makes bronzed grouper

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Trace Munday of Samantha's Taproom and Wood Grill made a bronzed grouper with a creole sauce.

His tip is to take blackening season and mix it with flour to cut down the spice. He starts his creole sauce by sweating down onions, celery and peppers. He then adds tomatoes and crushed red pepper.

To finish he adds butter and garlic.

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