Restaurant Recipes
Red Lobster Sesame Ginger Seared
Salmon with Asian Vegetables
Ingredients
- 4 ounces broccoli florets
- 4 ounces snow peas
- 8 ounces button mushrooms, sliced
- 2 ounces red bell pepper, cut into thin strips
- Kosher salt
- Fresh ground black pepper
- 4 (10- to 12-ounce) fillets fresh grouper, skinless
- 3 tablespoons vegetable oil
- Chef Paul Prudhomme's Blackened Redfish Magic
- 28 ounces cooked linguini (10 to 12 ounces raw pasta)
- 12 ounces Sesame Ginger sauce (we recommend Lawry' Stir Fry Sesame Ginger)
- 2 tablespoons green onions, thinly sliced
Instructions
- Blanch broccoli and snow peas for two minutes and dip in ice bath to stop cooking.
- Toss broccoli, snow peas, mushrooms and red peppers and season with Kosher salt and fresh ground black pepper.
- Lightly brush both sides of the grouper with vegetable oil and lightly season with Chef Paul Prudhomme's Blackened Redfish Magic.
- Heat a nonstick sauté pan over medium heat. Add 1 tablespoon of oil to pan. Sear the seasoned fillets for 3 to 4 minutes per side.
- Place the grouper in a baking dish with a small amount of water and finish in a 400 degree F oven for approximately 8 minutes or until its internal temperature reaches 130 to 135 degrees F.
- While finishing the grouper in the oven, preheat another nonstick sauté pan over medium heat. Add 1 tablespoon of oil to pan. Once the oil is hot, add the vegetables and sauté for 2 to 3 minutes.
- Add the pasta and Sesame Ginger sauce. Toss with vegetables and cook for 3 to 4 minutes.
- Evenly portion noodles in four large pasta bowls and top each with a grouper fillet.
- Drizzle the remaining sauce over the dish and garnish with green onions.
Attribution
Posted by GayleL at Recipe Goldmine 8:30:34 am 5/7/03.
Source: wbir.com - Live at Five, 11/15/2002 - Red Lobster, Sevierville