From the Kitchen of "Chef" Norm
GROUPER WITH

BACON, DIJON &

HORSERADISH
Source (if known): The Special Taste of Florida Cookbook
My notes: I made this for the first time in December 2011 and it was very good.

Grouper with Bacon, Dijon & Horseradish

Serves 2

2,  6 ounce grouper filets
1 cup sour cream (non-fat sour cream can be used)
1/2 cup chopped bacon (Note: I pre-cooked mine and kept it limp, not fully cooked and cooled before adding)
1/4 cup Dijon mustard (add about half first and taste all ingredients before adding balance in case it is to strong)
1/4 cup horseradish
pinch of salt

Blend all ingredients together and spread liberally on the fish.  Bake in a 400 degree F oven
for 10 minutes per inch of thickness.


I used a 10" x 10" corelle cooking dish, uncovered and cooked approx. 14 minutes.

Note: in the final photo, I made a salad and porridge with mixed vegetables as a side.