Cajun Grilled Snapper With Linguini And Veracruz Sauce

4 Servings
100% would make this recipe for Cajun Grilled Snapper With Linguini And Veracruz Sauce again.

A great dinner. A little expensive using sea bass but worth it I think.

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Cajun Grilled Snapper With Linguini And Veracruz Sauce Ingredients

4 Snapper fillets 6 oz each	12 oz Linguini cooked al dente
2 tb Cajun spice	2 c Veracruz Sauce

Instructions for Cajun Grilled Snapper With Linguini And Veracruz Sauce

Lightly dust the snapper fillets with the Cajun spice. Grill them for 2 to 3 minutes on each side, or until they are just done. On each of 4 individual serving plates place the linguini so that it covers 2/3 of the plate. Place a snapper fillet on the other part of the plate. Ladle the Veracruz Sauce over the the linguini and the snapper. Chef Thomas Tompkins: "If you love pasta and you love fish, then you will certainly love this dish. It's flavorful, healthy, and easy to make. Try to get a good kind of snapper. Don't use the Pacific red snapper, if possible. Any lean, flaky fish will work with this recipe, like sea bass or grouper." Source: Bayside 240 - Redondo Beach, California : "Southern California Beach Recipe" by Joan and Carl Stromquist : ISBN: 0-9622807-3-9

Main Ingredient: Seafood-OtherCuisine: American-South

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