Q: I always enjoy the recipe requests column and have been meaning to e-mail you for months with my request.

I recently had probably one of the five best dishes I've ever had in my life at a restaurant in Acworth owned by a Louisiana chef. The name of the restaurant is Chef Henry's Louisiana Grill, and the dish was Grouper Over Grits Florentine with the chef's Oh-la-la sauce over the entree. It was more in keeping with the New Orleans creole style rather than the spicy South Louisiana Cajun style.

Andy Sharp/AJC (ENLARGE)
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This dish is truly to die for — and, as we say in Louisiana, getting there is half the fun!

— Emily Hubbard, Atlanta

A: Chef-owner Henry Chandler was happy to provide the details for this dish, featured frequently as a special. Its preparation makes you appreciate the magic of a restaurant kitchen, as several things need to cook simultaneously. You'll need to be organized to keep things moving.

Chandler uses Tony Chachere's seasonings, which he says are available at Harry's Farmers Market or can be ordered online at www.tonychachere

.com. I tested it with different store brand creole spices with great results, too.

Chef Henry's Louisiana Grill recently moved a few doors down from its original location, so be on the lookout if you are a returning customer.

— Jeanne Besser

Recipe:

Chef Henry's Louisiana Grill: Grouper Over Grits Florentine

• Is there a restaurant recipe you'd like to make at home? Tell us and we'll try to get it. We'll also test it and adapt it for the home kitchen. Because of volume, we can't answer all inquiries. Send your request, your address and phone number to: Mail: Jeanne Besser, The Atlanta Journal-Constitution, Eighth Floor, 72 Marietta St. N.W., Atlanta, GA 30303. E-mail: menu@ajc.com. Fax: 404-526-5509.