The Captain’s Secret Ingredient (August 2002)

Horace’s Black Grouper; Lobster Tails

Horace’s Black Grouper

3 to 4 pounds grouper fillets
Juice of 1 lime
1 large onion, sliced
Creole seasoning, to taste
Salt and pepper, to taste
1 large green pepper, sliced
2 large tomatoes, sliced
2 cloves garlic, minced finely
2 tablespoons mayonnaise
2 sticks butter, or olive oil, or both

Prepare the fish fillets by washing them in the lime juice. Cut the fillets into pieces no thicker than one inch. Place fish onto sheets of aluminum foil and season to taste. Place vegetables and garlic on top of fish fillets. Top with dollops of mayonnaise and butter and/or olive oil. Wrap the fish carefully in the foil, sealing the edges by placing another layer of foil on top. Either place in a baking dish and bake at 325 to 350 degrees for 30 to 35 minutes, or place on a hot grill until the fish flakes when prodded with a fork.

Horace’s Lobster Tails

4 lobster tails (or one per person)
Salt and pepper, to taste
4 onions, sliced
2 green peppers, sliced
2 cloves garlic, minced finely
1 large tomato
2 tablespoons mayonnaise
2 sticks butter or olive oil, or both

Split lobster tails in half and butterfly. Season with salt and pepper plus any other seasoning of your choice. Place tails in a baking dish and layer veggies on top. Top with dollops of mayonnaise and butter and/or oil. Bake for 25 minutes at 325 to 350 degrees, or wrap and seal in aluminum foil packets and place on a hot grill until done. Enjoy!