Ingredients

1 tablespoon butter or olive oil
3/4 cup chopped onion
2 cups shredded Monterey Jack
1 cup mayonnaise
1 teaspoon hot pepper sauce (recommended: Texas Pete)
1 teaspoon House Seasoning, recipe follows
4 grouper fillets, about 8 ounces each
1 lemon, halved
Crushed red pepper flakes, to taste
1 stick cold butter, cut into 8 slices

Instructions

Preheat oven to 350
degrees F.

In a small skillet, add 1 tablespoon butter or oil over medium heat. Add onion and cook
until softened, about 10 minutes. Transfer to a large bowl and cool slightly.

To the bowl, add the cheese, mayonnaise, hot pepper sauce and 1/2 teaspoon House
Seasoning. Mix well and set aside. Grease a 13 by 9 by 2-inch baking dish. Sprinkle the
fish with the remaining 1/2 teaspoon House Seasoning. Place the fish in the baking dish
and squeeze the juice of the lemon over it and sprinkle with red pepper flakes. Top fish
with slices of butter. Bake for about 10 to 15 minutes or until fish is almost done; the
time will depend on the thickness of your fish. Remove the dish from the oven and cover
each fillet with 1/2 cup of the cheese mixture. Return to the oven and bake until cheese
melts, about 8 to 10 minutes. House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder

Mix ingredients together and store in an airtight container for up to 6 months.

Yield: 1 1/2 cups