What do you do with a 3 oz. portion of leftover grouper? I checked a few food sites and the advice was to start with a cream base equal to the quantity of fish. I combined mayonnaise with cream cheese and added some lemon juice and zest. I chopped what little bit of green onion I had on hand with Italian parsley and a stalk of celery. You might like some sweet onion as well. I rummaged through our condiments and decided on Dijon mustard with dill, Worcestershire sauce and a dangerous looking hot sauce. I served with vegetable soup and gluten free crackers. A sliced tomato provided the requisite garden item; always include something from the earth. The result was pretty good; the only problem with adding to a leftover is now we still have leftover fish!