For four days during the 2012 Olympic Games, chefs from Florida's Gulf Coast will form the "Spirit of the Gulf" and head to London to introduce Team USA to a showcase of food from the Gulf Coast waters.

Among those chefs will be eight of the best chefs from Louisiana, Mississippi, Alabama and Florida, who will prepare the freshest seafood the Gulf has to offer for U.S. Olympians, their families and visitors to the London 2012 Olympic Games.

Each chef will dish up some of their hometown favorites. Chefs cooking will be Chef John Folse and Chef Michael Sichel of Louisiana, Chef Chris Poplin and Chef Calvin Coleman of Mississippi, Chef Chris Sherrill and Chef Alec Naman of Alabama and Chef Justin Timineri and Chef Paul Stellato of Florida.

Chef Paul Stellato stopped by our studios and made some delicious grouper, take a look at the video and see how you can make the same delicious recipe below.

Recipe: Grouper w/ Onion Corn Relish & Creamy Crab Sauce

6-8 oz Grouper
½ cup Cream Sherry
1 & ½ lb Shallots
1 tsp Greek Seasoning
1 & ½ cup Heavy Whipping Cream
1 oz Jumbo Lump Blue Crab Meat
4 Cherry Tomatoes (Sliced In Half)
1 Lb Fresh Corn
1 Tbls Scallions
1 oz Olive Oil
¼ oz Butter

Preheat olive oil in medium sauté pan over medium-high heat. Season fish and lightly flour. Place into pan & cook until golden brown. Turn & finish cooking fish, remove & set aside.

Relish: After removing fish, reheat pan on low heat. Add shallots & cook until translucent. Add fresh corn, scallions, & cherry tomatoes. Finish by folding ¼ oz of soft unsalted butter.

Sauce: In a separate sauce pot, add ½ cup of cream sherry & ½ lb of shallots & reduce by half until translucent. Add 1 tsp of greek seasoning and 1 & ½  cup of heavy whipping cream. Reduce until it thickens (blonde roux may be used). Add jumbo lump blue crab meat when finished to prevent the lumps from breaking.

Assembly: Place crab sauce on the bottom of the plate. Add onion, corn, & relish to the center of the sauce. Top with grouper.