Blue Crab Crusted Grouper with Charred Cream Corn Crawfish Grits and Summer Fruit Salad Lyle Broussard Chef Lyle Broussard has worked with Mazen's Mediterranean Restaurant, Island Terrace at Harrah's Lake Charles, and Legend's Steakhouse at Paragon in Marksville, LA but has since found his culinary home at the Jack Daniel's Bar & Grill at L'Auberge Casino Restaurant in Lake Charles. He began there as a sous chef in 2005 and has... Ingredients Blue Crab Crusted Grouper 4 6 oz. grouper fillets 1 lb. of crab 5 Tbsp. panko bread crumbs 1 tsp. diced chives 1/2 lbs. unsalted butter, diced 1/2 tsp. crushed red pepper 3 oz. clarified butter 1/2 tsp. rosemary 1/2 tsp. thyme Juice of one lemon Salt and pepper, to taste Charred Cream Corn Grits 4 ears of white corn 1 Tbsp. whole butter 4 oz. heavy cream 1 cup shrimp stock 6 oz. crawfish tails 1 cup white corn grits 1 cup water 1/2 tsp. chili powder 2 oz. smoked gouda cheese 1/2 tsp. shallot, minced 4 oz. clarified butter, divided 1 tsp. sugar Juice of 1 lemon Salt and pepper, to taste Summer Fruit Salad 6 oz. micro arugula 1 oz. popcorn shoots 2 mint leaves, finely chopped 1 oz. grapeseed oil 1 Tbsp. white balsamic vinegar 1/2 lb. of summer fruit, such as figs, raspberries, or peaches Sugar, salt, and pepper, to taste Directions Blue Crab Crusted Grouper Using a small mixer with a whisk attachment, whip whole butter until soft and creamy. Fold in panko bread crumbs, crushed red pepper, rosemary, thyme, chives and lemon juice. Carefully fold in the crabmeat with a rubber spatula and set mixture aside. Heat clarified butter in a large skillet over medium-high heat. Carefully add fillets, flesh-side down, and cook 3-4 minutes or until the edges are lightly browned. Transfer fish to a line sheet pan. Place in 400°F oven for 2-3 minutes. Remove fish from oven and top with panko mixture; return to oven for 1 minute or until butter melts and panko is golden brown. Charred Cream Corn Grits Shuck ears of corn, brush with half of the clarified butter and season with salt, pepper, and chili powder. Grill the corn until tender, turning every 5 – 6 minutes, for about 15 minutes. Remove and cut off the kernels when cool enough to handle. Set the corn cobs in a bowl and, using the back of a knife, scrape down the cob and extract the corn milk. Add to kernels and set aside. In a medium sauce pan, heat the remaining clarified butter. Add shallots and cook until tender. Add shrimp stock and water and bring to a boil. Stir in the grits and let simmer for 30 – 40 minutes. Once grits are mostly cooked, stir in heavy cream and let simmer for 5 more minutes. Stir in gouda cheese and whole butter. Remove from heat and set aside. In a medium skillet, sauté crawfish tails that have been seasoned with salt, pepper, and lemon juice. Stir corn mixture into crawfish and add sugar. Bring to a simmer and combine mixture with grits. Summer Fruit Salad In a stainless steel bowl, toss together arugula, popcorn shoots, mint, and sliced summer fruit. Drizzle white balsamic vinegar and grapeseed oil over top. Season with sugar, salt, and pepper. To serve, plate grouper atop grits with a portion of the summer fruit salad. Show off your culinary skills. Share pictures of your finished dish on social media and tag them with #LouisianaSeafood!