I realize it’s September, which is “Fall” for some people. I love every single thing about Fall (minus the back-to-school traffic of course). College football is back people! The weather is perfect – I’m a boots, jeans and chunky sweaters kind of gal! Time for bonfires. Beautiful colors. I love my cinnamon and apple candles. Oh, and hello, it means I can start breaking out soups and making chili again!

However, despite Starbucks trying to convince me it’s Fall with the offering of their Pumpkin Spice Lattes, I am not fooled people! Here in Memphis, we are still having days where the heat index is over 100.

Ridiculous, right?

So as long as it still feels like summer, I figure why not make the best of it. I’ve told y’all many times how much fresh seafood reminds me of trips to the coast with my family, so I have an amazing grouper recipe that seriously transports me to the beautiful white beaches!

Now I got the seafood right around the corner at a place called “Paradise Seafood” – which I finally know the name of since I finally got my behind there myself! It’s where my parents have been going for a few months now. Remember that delicious Triggerfish recipe I shared with you? Yeah, that’s the place. But this time, I picked up some massive fillets of grouper. The husband and I made 4 meals out of 2 fillets because they were that huge!

So whether it’s Summer or Fall where you are, I have a feeling you’ll enjoy this either way – especially because it’s very weight watchers friendly!

Artichoke and Parmesan Grouper (serves 4 / 5 points per serving)

24 oz. grouper fillets (can be 2 large cut in half or just 4 small)

2 Tbsp. fresh lemon juice

1 1/2 Tbsp. fat-free mayonnaise

1/4 cup reduced-fat grated parmesan cheese

1/4 cup quartered artichoke hearts

2 Tbsp. reduced-calorie margarine, softened (I use Blue Bonnet Light)

1 tsp. Tabasco (this is just enough spice but still mild – adjust accordingly)

1/4 tsp. salt

1/4 tsp. black pepper

4 additional lemon wedges (for serving)

Preheat oven to low broil.

Chop artichokes into small pieces. Add to a small bowl with mayonnaise, Parmesan cheese, margarine, salt, pepper and Tabasco. Mix until blended.

Place your fillets in a lightly greased, oven-safe dish and arrange so they all lay flat. Brush all fillets with lemon juice and sprinkle with a little salt and pepper.

Add grouper to oven and cook on low broil for 5-7 minutes. Grouper should flake lightly with a fork.

Remove grouper and spread evenly with Parmesan mixture, creating a thin layer over the entire surface.

Return to the oven and broil another 3-4 minutes until the coating is lightly browned and bubbly.

Serve with a glass of chilled white wine, kick back and enjoy whatever weather you are experiencing!