Monday, October 11, 2010

Pan Grilled Fish with Sherry and Toasted Bread Crumbs over Veggie Pasta


White fish on a bed of Rigatoni pasta mixed with a medley of fresh vegetables, tossed in an olive oil and butter sauce with a hint of Sherry~ all made on the grill!


 
A heavy duty grill pan, non stick, is a must have for this fish recipe. Purchase at any warehouse style store that sells grills.


4 filets of white fish, grouper, perch, cod, haddock
Italian flavored bread crumbs
extra virgin olive oil
2 cloves minced garlic
1/4 teaspoon cayenne pepper
salt and pepper to taste
1/2 pound of Rigitoni Pasta boiled in salt water
1 pound of mixed vegetables steam fresh or frozen ( califlower, broccoli, carrots)
grating cheese
1 stick butter
1/4 cup Sherry
1/2 teaspoon garlic powder

In a grill non stick pan, add 3 tablespoons of olive oil and 3 tablespoon butter, place on hot grill. Wait until  butter melts. then add garlic. Place fish in pan. Turning once to coat all over with butter and garlic mixture. Sprinkle heavilly with Italian flavored bread crumbs, cook fish with grill cover down until top is brown. Baste with butter over bread crumbs. About 6 minutes depending on thickness. Right at the end pour Sherry around fish. Shut off grill and let sit for three minutes.
In the meantime place in a large bowl, steam vegetables and cooked pasta. Toss with 1/4 cup olive oil, 2 tablespoon butter, 1/4 cup grating cheese, 1/2 teaspoon garlic powder toss until well coated.
On a large plate, place veggie pasta on the bottom and grilled fish on top. Serve with cheesey garlic bread.
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