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.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Krazy Kool77
[email protected]This blackened grouper linguine was the perfect meal for a special occasion. It was easy to make and absolutely delicious.
Adu Michael
[email protected]I'm adding this to my regular rotation of recipes.
Giovani GC
[email protected]This recipe is a keeper!
Vhuhonehawe Muremela
[email protected]Not my favorite.
shadhu mandal
[email protected]Meh.
Magdaline Gyang
[email protected]Will definitely make again!
Abdiaziz Mohamed
[email protected]Easy to make and very tasty!
Jamal Sorder
[email protected]Overall, 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
[email protected]I 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
[email protected]This 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
[email protected]The 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
[email protected]I'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
[email protected]This 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