Cast-Iron Grouper Cabbage Skillet with Hush Puppy Crunch

Y'all gather 'round the porch 'cause this here skillet supper is fixin' to turn a regular Tuesday into a full-blown family reunion of flavors. We got fresh Free

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Ingredients

One big ol' head of green cabbage, crunchier than a possum's tail on a frosty mornin' and ready to wilt just right in the skillet
One bright yellow lemon, zesty as a firecracker on the Fourth and squeezed for that perfect puckery kick
A pound of fresh grouper fillets, flaky as a biscuit and mild as a Sunday sermon, straight from the Gulf waters
Half a cup of Duke's mayonnaise, the creamiest, tangiest mayo this side of the Mason-Dixon that holds it all together like family gossip
A dozen golden hush puppies, crispy little cornmeal nuggets that snap when you bite 'em and make the whole plate sing
A skillet of warm cornbread, crumbly and sweet with that buttery edge that turns any meal into a celebration

Directions

First off, fire up your cast-iron skillet hotter than a July sidewalk and toss in a knob of butter to melt while you cuss at the stove for not heatin' faster.
Peel and dice them russet potatoes into bite-sized chunks, then drop 'em in the skillet to sizzle and get golden like they're tryin' to win a county fair prize.
While the taters dance, shred that big head of cabbage into thin ribbons, add it to the skillet with a pinch of salt, and stir till it softens up sweeter than a Georgia peach.
Season the grouper fillets with a squeeze of lemon and a dash of pepper, then nestle 'em right into the cabbage-potato mix so they steam and flake like butter on a hot biscuit.
Dollop in the Duke's mayonnaise and stir gently so it coats everything in a creamy blanket without turnin' the whole thing into soup.
Cover the skillet with a lid for about ten minutes so the grouper cooks through and the flavors marry like cousins at a shotgun wedding.
Pull the lid off and let it crisp up on the bottom for that perfect skillet crust while you warm the hush puppies in the oven till they're cracklin' hot.
Slice the cornbread into wedges and set 'em aside so the steam rises like mornin' fog over the holler.
Give the skillet one last lemon squeeze over the top for brightness that cuts through the richness like a sharp knife through fatback.
Plate it all up family-style with the hush puppies scattered around the edges so every bite gets a little crunch to chase the tender fish.

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