Rance, the young man who has the large task of managing our kitchen, still finds time to prepare this all-time favorite dish for our dinner guests. We love you, Rance!

　　

Ingredients

serves 4

　　1 cup mayonnaise

　　2 cups shredded Monterey Jack cheese

　　1/2 cup sauteed chopped onion

　　1 teaspoon Texas Pete Hot Sauce

　　1 teaspoon ground red pepper

　　1 teaspoon The Lady’s House Seasoning

　　4 grouper fillets, about 8 ounces each

　　1 lemon

　　

Step 1

Mix together the mayonnaise, cheese, onion, hot sauce, red pepper, and 1/2 teaspoon House Seasoning; set aside.

　　

Step 2

Preheat the oven to 350 degrees. Grease a 13 x 9 x 2-inch baking dish. Add just enough water to come to a depth of 1/4 inch. Sprinkle the fish with the remaining 1/2 teaspoon of House Seasoning. Place the fish in the baking dish and squeeze the juice of the lemon over it. Bake for 10 to 20 minutes; the time will depend on the thickness of your fish. When the fish is almost done, remove the dish from the oven and cover each fillet with 1/2 cup of the cheese mixture. Return to the oven and continue to bake for 8 to 10 minutes longer.

　　The Lady & Sons, Too! by Paula Deen. © 2001 by Paula H. Deen. Published by Random House. All Rights Reserved.Paula H. Deen was born and raised in Albany, Georgia. She later moved to Savannah, where she and her two sons, Bobby and Jamie, started the Bag Lady catering company. The business took off and evolved into The Lady & Sons Restaurant, which is located in Savannah’s historic district and specializes in Southern cooking. Paula is the host of Food Network’s Paula’s Home Cooking and is a regular guest on QVC, where her cookbooks are one of the newtowrk’s biggest sellers.