Horseradish-Crusted Grouper with Oysters and Saffron

Preparation info

  • Serves


    • Difficulty


Appears in

Tom Fitzmorris's New Orleans Food

Tom Fitzmorris's New Orleans Food

By Tom Fitzmorris

Published 2018

  • About

This is another creation of Commander’s chef Jamie Shannon, who died tragically young but left behind many warm memories. The sauce is made with the most expensive ingredient in the world, saffron (don’t worry—a little bit goes a long way) and fresh oysters.



  • 1 stick (8 Tbsp.) butter
  • 3 cups bread crumbs


  1. Preheat the oven to 400 degrees F. Lightly oil a large baking pan and set aside.
  2. To make the crust: Melt the butter and blend it with the remaining crust ingredients to form a pasty mixture. Divide this into 4 portions and cover the top of each fillet