Put one Tablespoon of Olive Oil in a sauté pan and heat to medium high heat. Dust the grouper with blackening seasoning and sear it for 3-4 minutes. Flip the grouper until it is cooked to an internal temp of 145°.
In a second sauté pan add two tablespoons of olive oil and heat to medium high heat. Add sausage and ham to the oil and cook until sausage is brown. Add white wine to the pan and deglaze it. Add heavy cream, green onion, parsley, and asiago cheese. Reduce the mixture by ¼.
Place Grouper over corn bread or favorite starch. Pour Tasso-Andouille Cream over Grouper and serve.