Blackened grouper fillets are topped with a crust of lump crabmeat, Parmigiano-Reggiano, and panko; broiled until golden brown; and served with a bright herb salad.
Welcome to our virtual kitchen table, readers. Pull up a chair and join the conversation. Today the topic is heavy on fish and, as always, tasty. Here is a reminder, as an appetizer to whet your ...
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