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1
For the linguine: Bring 4 cups of water to a boil and add the oil and a dash of salt.
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2
Add the linguine and cook until al dente (slightly firm to the bite), 3 to 4 minutes.
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3
Drain the pasta and set aside.
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4
For the beurre blanc: Put the cream, lemon juice, vinegar and shallots in a saucepan over medium heat.
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5
Bring to a boil and reduce by about half.
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6
Whip in the butter until smooth.
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7
Strain the sauce to remove the shallots.
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8
Add salt and pepper to taste and set aside.
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9
For the grouper: Heat a medium nonstick pan over medium heat and add the olive oil.
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10
Sprinkle Cajun seasoning over one side of the grouper (the serving side).
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11
Cook until well seared and cooked through, about 3 minutes per side.
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12
Transfer to a plate.
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13
Heat a nonstick pan over medium heat.
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14
Add the olive oil, haricots verts and minced garlic and cook briefly.
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15
Add the linguine and toss in 2 ounces (1/4 cup) of the beurre blanc sauce.
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16
To assemble, arrange the linguine in the center of a plate and place the grouper fillet on top.
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17
Sprinkle on the shredded Parmesan and garnish with a lemon wedge.
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18
This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe.
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19
The Food Network Kitchens have not tested it for home use and therefore cannot make any representation as to the results.
