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Archive recipe

Baked Grouper

A historic Creole dish of fine grouper, oysters, boiled shrimp, boiled crawfish and onions. Adapted from Baked Grouper, from The Picayune's Creole Cook Book (1910).

Adapted from Baked Grouper, in The Picayune's Creole Cook Book (1910), preserved in the Open Recipe Archive's Louisiana Creole Kitchen collection and marked public domain. The method is condensed from the original and the quantities are restated in modern units; see the archive record at https://github.com/AdamBouhmad/open-recipe-archive/blob/main/collections/louisiana-creole/recipes/baked-grouper.md.

Ingredients

The dish

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Baked Grouper

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Produce

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Spices & Seasoning

Cooking Instructions

  1. Clean and wash the Grouper thoroughly

  2. Make a cut in the shape of the letter S on the back and stuff this with spice, thyme, clove and bay leaf, chopped fine

  3. Rub thoroughly inside and out with salt and pepper

  4. Make a good stuffing by taking one dozen oysters, one cup of stale bread crumbs, wet and squeezed of all water, one large onion chopped fine, a half teaspoonful of salt and a little black pepper

  5. Mix well and fry in a pan with a tablespoonful of butter

  6. Stuff the body of the fish and sew up with soft thread

  7. Lard well, that is, rub thoroughly with lard and place in the oven

  8. Pour over immediately a bottle of white wine, and let the fish bake well in the wine

  9. In the meantime, prepare the following sauce a la Chambord: Take one large tablespoonful of butter, one large chopped onion, one sprig of thyme, one of bay leaf

  10. Brown the onions and butter, being careful not to burn, and put in three large tomatoes

  11. Add the chopped herbs and brown and add a pint of oyster water, which has been heated by blanching the oysters

  12. Season the sauce with salt and pepper to taste

  13. Have ready in another dish one dozen parboiled or blanched oysters and two dozen boiled shrimps

  14. Put the fish in the dish in which it is to be served, garnish with the oysters and shrimps placing them over the fish, and mingle between about a half can of mushrooms

  15. Have also ready a dozen nicely boiled crawfish and garnish the fish with these, placing them all around it in the dish

  16. Pour the sauce over all and set in the oven and bake a few minutes longer and serve hot

Adapted from Open Recipe Archive · The Picayune's Creole Cook Book (1910; archive record marked public domain). View a published recipe at Internet Archive (opens in a new tab)