The grouper can either be fried or grilled, but since we were served fried grouper, try the recipe below.  Snapper can be substituted for the grouper but use a salt water fish for this recipe.

Ray Lampe, aka "Dr. BBQ" is a competition cook on the barbecue cookoff circuit and the author of four books, including his latest, The NFL Gameday Cookbook. The following is an excerpt from the archives of "Ask Dr. BBQ"

Here’s Ray's version of a competition injection blend. This goes well in a slow cooked pork shoulder.

This sauce works particularly well with grilled beef, and it's great on steaks of all kinds.

Think this drink is just a bloody mary with tequila switched for the 
vodka? Well, almost.

This slightly crazy, alcohol-charged tropical drink is perfect for a Hot 
Luck party. Remember to serve only one of these per guest per hour.

Read more about Jamaica's Jerk cuisine in the article "Cookin' Jerk on de Barbacoa, Mon!" By Rick Browne

This recipe, along with other sizzling holiday snacks, can be found in the article

This is my version of a recipe that originally appeared in Mary Land’s 
Louisiana Cookery (1954). I have spiced it up a bit. Okay, more than a 
bit, and added a few other spices. This sauce is served with grilled 
seafood and chicken, but if you wanted to sneak it onto some steamed 
shrimp or crawdads, I wouldn’t turn you in to the food police. It will 
keep in the refrigerator for a week and freezes nicely.

This is the sauce that is traditionally served over smoked ribs in 
Memphis and other parts of Tennessee. Some cooks add prepared yellow 
mustard to the recipe. It can be converted into a basting sauce by 
adding more beer and a little more vinegar. Add more hot sauce to taste, 
or substitute red chile or cayenne powder.

Mongolian Asian Noodle Salad