the Franklin County turrets development council presents seafood cooking tips on how to prepare our roll famous seafood okay now we're gonna have we're gonna cook some grouper we've got to look fine fillets here of grouper caught by wall and in the Gulf of Mexico right around the corner from us we're going along add a little salt and pepper to these fillets these beautiful fillets and I've got a an ingredient here that I just absolutely love and when you can find it buy it buy some and keep some in your house at all times it's just wonderful it's smoked Spanish paprika and it just gives a a wonderful flavor to just about any dish that you that you wanna make it's great on fish this is this paprika has been smoked I'm gonna add a little bit of butter to my pen I don't love these pans if I had to give up any pen in the house it would not be this one this old wire skillet it's been in my family for a long long time just put them in and move them around just a little bit after you get them in and they'll start cooking and we're gonna do this about 2 or 3 minutes on each side until they're firm and done then we're gonna take them out of the pan and make the basil cream sauce and once we get these out of the pan we're gonna start with the basil cream sauce that we'll put over the fish once there and then we're gonna take them out of the pan put them on a plate let them stay warm and then make the base of cream sauce in the same pan that these came out of what I have it's just that log now actually this one was frozen before I took it out of the freezer and we're gonna take that based on what log but log better get it going good and that's gonna give us a really good smell now we're going to add cream this is uh this is actually half and half you can use heavy cream or you can use half and half you can use fat-free half and half if you want to cut down on the calories and you just just keep stirring and what you want to do is as you make it you make sure that when you do this with a spoon and it's like that that's ready you're sticking to them to the sides take it off the heat mm-hmm need a plate yeah no I've got one got one right here and I'm gonna take yeah bring me the other plates there we're gonna cool hit the we'll go ahead and put them on the other plate now this sauce this cream sauce has a a color to it because of the paprika and put the other one there