Title: Grilled Fish with Seafood Fettucine
Categories: Regional Pasta Seafood
Yield: 4 Servings
| | | Fettucine sauce: |
| 1/4 | c | Butter or margarine |
| 2 | tb | All-purpose flour |
| 5 | oz | Evaporated milk |
| 1 | lb | Shrimp |
| | | Or crabmeat |
| 1 | ts | Salt |
| 1/2 | ts | Red pepper |
| 1/4 | ts | Paprika |
| 8 | oz | Fettucine; * |
| | | Fish: |
| 1 | lb | Fish fillets; fresh |
| 1 | ts | Salt |
| 1 | ts | Lemon pepper |
| 1 | ts | Creole seasoning |
| 1/4 | c | Butter or margarine |
| 2 | tb | Garlic; minced |
Recipe by: "Tell Me More" from the Jr League of Lafayette, LA Melt butter
in a skillet over medium low heat. Add the milk and flour. With a metal
whisk stir constantly until smooth and creamy. Reduce heat and simmer
until sauce thickens, whisking constantly. Add seafood and seasoning and
cook for 10 minutes over low heat. If margarine starts to separate from
the sauce, add about 1 tablespoon additional milk and continue whisking.
Boil dry noodles according to package directions and drain. Return to pot
and add 2 tablespoons butter. Fish: Season fish with salt, lemon pepper and
Creole seasoning. In small bowl melt margarine in microwave and add garlic
to make basting sauce. Spray wire fish basket with no stick cooking spray
(or spray the grill directly if not using basket). Place fish on grill and
baste with garlic butter sauce. Cook 5 minutes (for medium thickness
fillets) and turn. Baste and cook for 5 more minutes. Serve buttered
fettucine on each plate. Top with seafood sauce. Serve fish immediately
from the grill.