Recipe: Broiled Grouper with Creamy Crab and Shrimp Sauce (could use tilapia)

From the notes I am assuming you could use the recipe with tilapia. Good luck and please share your recipe!

Notes: "I modeled this after dishes I've had in restaurants at the beach. You can use any white fish. I served the fish and sauce over rice. It's fast, easy, and delicious!"

Broiled Grouper with Creamy Crab and Shrimp Sauce
Source: Jill Elaine
Yields: 6 servings

"Firm, delicious grouper tastes fantastic with a Creole-style rub and topped with a crab and shrimp sauce."

1/4 cup butter
1 1/2 cups heavy cream
1 teaspoon Creole mustard
2 (6 ounce) cans crabmeat,
drained and flaked
1 (4 ounce) can small shrimp,
drained
1 teaspoon Cajun seasoning salt and pepper to taste
2 pounds grouper fillets
1 tablespoon olive oil
1 lemon, juiced
1 teaspoon chopped fresh
parsley
salt and pepper to taste

Preheat the oven broiler. Cover a medium baking dish with foil.

Melt butter with cream in a saucepan over medium heat, and blend in Creole mustard. Cook and stir until thickened.

Mix in crab and shrimp. Season with Cajun seasoning, salt, and pepper. Cook until heated through.

Place grouper in the prepared baking dish, and rub with olive oil, lemon juice, and parsley. Season with salt and pepper.

Broil grouper about 4 minutes on each side, until easily flaked with a fork.

Spoon the crab and shrimp mixture over fish to serve.