{"id":8854,"date":"2021-02-18T09:00:48","date_gmt":"2021-02-18T14:00:48","guid":{"rendered":"https:\/\/ncseagrant.ncsu.edu\/mariners-menu\/?p=8854"},"modified":"2023-12-18T19:13:32","modified_gmt":"2023-12-19T00:13:32","slug":"broiled-grouper-with-dijon-mayonnaise","status":"publish","type":"post","link":"https:\/\/ncseagrant.ncsu.edu\/mariners-menu\/broiled-grouper-with-dijon-mayonnaise\/","title":{"rendered":"Broiled Grouper with Dijon Mayonnaise"},"content":{"rendered":"\n\n\n\n\n<h3 class=\"wp-block-heading\">Recipe<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li>1 \u00bd pounds grouper fillet, cut into serving-size pieces<\/li>\n\n\n\n<li>3 tablespoons butter, melted<\/li>\n\n\n\n<li>salt<\/li>\n\n\n\n<li>freshly ground black pepper<\/li>\n<\/ul>\n\n\n\n<p>Prepare Dijon Mustard and refrigerate.<\/p>\n\n\n\n<p>Place the rack in the top third of the oven and preheat the broiler.<\/p>\n\n\n\n<p>Place fish on lightly greased broiler pan. Brush with melted butter. Lightly salt and pepper.<\/p>\n\n\n\n<p>Broil fish until done, about 8 to 10 minutes.<\/p>\n\n\n\n<p>Place on a serving dish and serve with Dijon Mayonnaise.<\/p>\n\n\n\n<p><em>Dijon Mayonnaise<\/em><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>\u00bd cup mayonnaise<\/li>\n\n\n\n<li>\u00bd tablespoon Dijon mustard<\/li>\n\n\n\n<li>1 tablespoon dry white wine<\/li>\n\n\n\n<li>\u00bd teaspoon minced garlic<\/li>\n\n\n\n<li>\u00bc teaspoon Tabasco sauce<\/li>\n\n\n\n<li>\u215b teaspoon freshly ground white pepper<\/li>\n<\/ul>\n\n\n\n<p>In a small bowl, combine mayonnaise, mustard, wine, garlic, Tabasco and pepper.<\/p>\n\n\n\n<p>Contributed by&nbsp;<a href=\"https:\/\/ncseagrant.ncsu.edu\/mariners-menu\/contributors\/\" target=\"_blank\" rel=\"noreferrer noopener\">Joyce Taylor<\/a>  MM2<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Mariner&#8217;s Menu shares Broiled Grouper with Dijon Mayonnaise.<\/p>\n","protected":false},"author":23,"featured_media":8855,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"ncst_custom_author":"","ncst_show_custom_author":false,"ncst_dynamicHeaderBlockName":"ncst\/default-post-header","ncst_dynamicHeaderData":"{\"showAuthor\":true,\"showDate\":true,\"showFeaturedVideo\":false,\"caption\":\"\"}","ncst_content_audit_freq":"","ncst_content_audit_date":"","ncst_content_audit_display":false,"ncst_backToTopFlag":"","footnotes":""},"categories":[228,217,99,128,15,215,216,218],"tags":[105,145,152],"class_list":["post-8854","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-broiled","category-fall","category-fish","category-grouper","category-mariners-menu","category-spring","category-summer","category-winter","tag-broiled","tag-main","tag-sauce"],"displayCategory":null,"acf":{"ncst_posts_meta_modified_date":null},"yoast_head":"<!-- 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