Fresh Grouper Filet Over Pasta:

Fish and pasta make a yummy duo – just so spectacular that you keep asking for more.


Cook angel hair pasta according to instructions on box, drain and drizzle with a little olive oil. Heat a heavy skillet to medium high. Add a tbsp or two of olive oil. Meanwhile, season grouper fillets with salt and pepper and lightly dust with flour. Cut into large chunks. When olive oil is hot (toss a tiny bit of flour into the pan and it will cook), add fillets and cook on each side for 4 minutes, depending on the thickness. Place cherry tomatoes halved in the hot skillet and saute for a minute or two. To serve, first plate the pasta that was drizzled with olive oil, then top with cherry tomatoes. Place a few grouper chunks on top and drizzle with garlic butter sauce (Garlic Butter Sauce: Bring 1 cup chicken broth and 2 tbsp finely chopped garlic to a boil and reduce heat; simmer until reduced in half. Whisk in 1/2 lb. cold butter, sliced into pats (a few butter pats at a time) and cook until it coats the back of a spoon) red pepper flakes, shredded Parmesan cheese and parsley. Serve with white wine like Chardonnay or Riesling.


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