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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
Great flavour. We used sea bass fillets which tasted great but almost double the price of other fish available.
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RKG1 8 years agoGreat flavour. We used sea bass fillets which tasted great but almost double the price of other fish available. [I posted this recipe.]