Recipe courtesy of John Walker
Total:
35 min
Active:
35 min
Yield:
1 serving
Level:
Easy

Ingredients

Linguine:
  • 1/4 cup vegetable oil
  • Salt
  • 6 ounces linguine
Beurre Blanc:
  • 2 cups heavy cream
  • 1 tablespoon lemon juice
  • 1 tablespoon cider vinegar 
  • 1 bulb shallot, minced 
  • 4 tablespoons butter 
  • Salt and freshly ground pepper
Grouper:
  • 1 tablespoon olive oil
  • Cajun seasoning, for sprinkling
  • One 8-ounce fillet black Gulf grouper 
  • 2 to 3 teaspoons olive oil
  • 1 ounce haricots verts, cut in 1/2-inch portions 
  • 2 cloves garlic, minced 
  • 1 ounce shredded Parmesan
  • Lemon wedge, for garnish

Directions

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.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Categories:

IDEAS YOU'LL LOVE

Snapper and Grouper Escabeche

Seared Grouper with Peasant Meat Juices

Recipe courtesy of Emeril Lagasse

Grilled Grouper Fillets with Creole Salsa

Recipe courtesy of Brian Kern

Florida Black Grouper all' Acqua Pazza

Recipe courtesy of Vincenzo Betulia

Black Grouper Collar with Mango Chutney

Potato-Crusted Grouper Sandwich

Recipe courtesy of Emeril Lagasse

Cereal-Crusted Grouper Sandwich

Recipe courtesy of Emeril Lagasse

Baked Grouper with Wild Mushrooms: Grouper al Forno con Funghi Trifolati

Recipe courtesy of Mario Batali

Black Grouper with Sofrito and Rock Shrimp Toast

Recipe courtesy of Bernard Carmouche

Cooking Tips

How to Poach Eggs Perfectly

Watch videos from Cooking Channel shows and chefs. Learn to prepare feature recipes and relive your favorite moments

On TV

Junk Food Flip

7:30am | 6:30c

Junk Food Flip

8:30am | 7:30c

Emeril's Florida

9:30am | 8:30c

Unwrapped 2.0

10am | 9c

Unwrapped 2.0

10:30am | 9:30c

Unwrapped 2.0

11am | 10c

Unwrapped 2.0

11:30am | 10:30c

Unwrapped

12pm | 11c

Unwrapped

12:30pm | 11:30c

Unwrapped

1pm | 12c

Unwrapped

1:30pm | 12:30c

Cheap Eats

2pm | 1c

Cheap Eats

2:30pm | 1:30c

Cheap Eats

3pm | 2c

Cheap Eats

3:30pm | 2:30c

Cheap Eats

4pm | 3c

Cheap Eats

4:30pm | 3:30c

Cheap Eats

5pm | 4c

Cheap Eats

5:30pm | 4:30c

Cheap Eats

6pm | 5c

Cheap Eats

6:30pm | 5:30c

Carnival Eats

7:30pm | 6:30c
On Tonight
On Tonight

Carnival Eats

8pm | 7c

Carnival Eats

8:30pm | 7:30c

Carnival Eats

9:30pm | 8:30c

Farmers' Market Flip

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Carnival Eats

12am | 11c

Carnival Eats

12:30am | 11:30c

Carnival Eats

1am | 12c

Carnival Eats

1:30am | 12:30c

Farmers' Market Flip

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c