Recipe courtesy of John Walker
Print
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.

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