BLACKENED GROUPER LINGUINE
Steps:
- For the linguine: Bring 4 cups of water to a boil and add the oil and a dash of salt. Add the linguine and cook until al dente (slightly firm to the bite), 3 to 4 minutes. Drain the pasta and set aside.
- For the beurre blanc: Put the cream, lemon juice, vinegar and shallots in a saucepan over medium heat. Bring to a boil and reduce by about half. Whip in the butter until smooth. Strain the sauce to remove the shallots. Add salt and pepper to taste and set aside.
- For the grouper: Heat a medium nonstick pan over medium heat and add the olive oil. Sprinkle Cajun seasoning over one side of the grouper (the serving side). Cook until well seared and cooked through, about 3 minutes per side. Transfer to a plate.
- Heat a nonstick pan over medium heat. Add the olive oil, haricots verts and minced garlic and cook briefly. Add the linguine and toss in 2 ounces (1/4 cup) of the beurre blanc sauce.
- To assemble, arrange the linguine in the center of a plate and place the grouper fillet on top. Sprinkle on the shredded Parmesan and garnish with a lemon wedge.
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Krazy Kool77
kool7727@yahoo.comThis blackened grouper linguine was the perfect meal for a special occasion. It was easy to make and absolutely delicious.
Adu Michael
michaela@gmail.comI'm adding this to my regular rotation of recipes.
Giovani GC
gc@hotmail.comThis recipe is a keeper!
Vhuhonehawe Muremela
muremelav82@yahoo.comNot my favorite.
shadhu mandal
shadhu.mandal3@yahoo.comMeh.
Magdaline Gyang
m.gyang@gmail.comWill definitely make again!
Abdiaziz Mohamed
abdiaziz.mohamed15@aol.comEasy to make and very tasty!
Jamal Sorder
s27@yahoo.comOverall, this was a great recipe! The fish was cooked perfectly and the sauce was delicious. I would definitely recommend this recipe to others.
Crystal Mower
m-c@hotmail.comI found this recipe to be a bit bland. The fish was cooked well, but the sauce lacked flavor. I added some extra herbs and spices to the sauce and it improved the dish significantly.
Mfundo Manyanga
m-mfundo@yahoo.comThis dish was a bit too spicy for my taste, but otherwise it was very good. The fish was cooked perfectly and the sauce was flavorful. I would recommend using less cayenne pepper if you're not a fan of spicy food.
Muzzammil Ali
m-ali@hotmail.comThe blackened grouper was amazing! The crust was so crispy and the fish was so tender and flavorful. The linguine was also cooked perfectly and the sauce was delicious. I will definitely be making this again!
Ahmed Kaleem
kaleem49@yahoo.comI've made this blackened grouper linguine several times now and it's always a hit! The recipe is easy to follow and the results are always delicious. The fish is always cooked perfectly and the sauce is so flavorful. I highly recommend this recipe!
James Mcsharry
m-j99@yahoo.comThis blackened grouper linguine was an absolute delight! The fish was cooked to perfection, with a wonderfully crispy crust and a tender, flaky interior. The linguine was cooked al dente and tossed in a creamy, flavorful sauce. The combination of the