Pan-seared grouper fettuccine

Pan-seared grouper fettuccine

Posted: Updated:
Source: WBRC video Source: WBRC video

Pan Seared Grouper Fettuccine

From the noon cooking show on Monday, Nov. 18 with Chef Clayton

 

1 & ½ lb. fresh grouper filets

Small amount of olive oil

1 stick butter

3 t. minced garlic

2 t. Italian Seasoning

1 lg. onion, chopped

1 pt. mushrooms, sliced

1 bell pepper, chopped

2 zucchini, chopped

2 carrots, chopped

Flour to thicken sauce

1 qt. heavy cream

2 c. grated Parmesan cheese

1 c. sour cream

1 & ½ lbs. fettuccine noodles, cooked

3 fresh tomatoes, chopped

 

Heat skillet and add olive oil, add grouper and sear on both sides. Reduce heat and add butter, garlic, Italian seasoning, onions, mushrooms, peppers, zucchini and carrots. Cover and cook until grouper is cooks and vegetables are tender.

Stir flour into a small amount of heavy cream to thicken the sauce, add flour/cream mixture and rest of heavy cream into a saucepan and slowly heat. Add cheese and sour cream and blend. Add additional flour for desired consistency.

Pour sauce over cooked and drained fettuccine noodles and stir. To serve, spoon out noodles on a large serving platter, ladle vegetables over noodles and sprinkle chopped tomatoes over cooked vegetables and place pan seared fillets on top and serve.

Powered by WorldNow