The folks at Fish Tales Market & Eatery in Marathon contributed this recipe. For more information, visit <a href="http://www.floridalobster.com"target=_"blank">www.floridalobster.com</a>.</p><p><b>Blackened fish</b></p><p><b>Ingredients:</b></p><p><li> 1 1/2 lbs. grouper (or other firm fish, such as dolphin or mutton snapper)</p><p><li> Blackening seasoning </p><p><li> 1/4 cup olive oil</p><p><b>Directions:</b> </p><p>Cut fish into serving sized portions and brush with olive oil. Sprinkle both sides evenly with blackened seasoning and set aside. Prepare grill surface by cleaning and coating with oil. When using charcoal, wait until coals turn gray; or if using a gas grill make sure grill is pre-heated to medium-high. Place fish on hot grill and cook for about 3-4 minutes on each side, or until fish flakes (do not overcook). </p><p><b>Bleu cheese sauce</b></p><p><b>Ingredients:</b></p><p><li> 8 oz. bleu cheese crumbles </p><p><li> 8 oz. sour cream</p><p><li> 8 oz. mayonnaise </p><p><li> 1/2 cup of onion</p><p><li> 1/4 cup of crushed garlic</p><p><li> 1/2 cup chopped walnuts</p><p><b>Directions:</b></p><p>While fish is cooking, put all of the above (except walnuts) in a food processor and mix. When done, fold in chopped walnuts. </p><p>When fish is cooked and you are ready to serve, top each fish fillet with a generous serving of the bleu cheese sauce.</p><p>Note: This sauce can be served cold on the cooked fish; or for a different flavor, add sauce and place under broiler for 2-3 minutes until sauce bubbles.