Grilled Fish Over Linguine With Roasted Pepper Sauce Recipes

GRILLED MAHI MAHI WITH ROASTED PEPPER SAUCE AND CILANTRO PESTO

Steps:

• Preheat an outdoor grill for medium-high heat.
• Place the wine and shallot in a saucepan over medium-high heat. Bring the mixture to a boil, then reduce the heat to medium-low and reduce the liquid down by about half, about 4 minutes. Remove from heat and set aside.
• Place the Parmesan cheese, garlic, and walnuts into a food processor; process until finely chopped. Add the olive oil, cilantro, and 1/8 teaspoon black pepper; process until smooth. Remove the cilantro pesto from the food processor and set aside.
• Place the red peppers into the food processor, pour in the wine reduction, and process until smooth. Pour the entire mixture back into the saucepan and bring to a boil over medium-high heat. Reduce the heat to medium and simmer the sauce for 4 minutes. Meanwhile, season both sides of the mahi mahi fillets with salt and pepper.
• Cook the mahi mahi on the preheated grill until the fish is golden and flakes easily with a fork, about 4 minutes per side.
• Whisk the butter, 1/8 teaspoon black pepper, and 1/4 teaspoon salt into the red pepper sauce until smooth. Spoon the red pepper sauce onto the bottom of the serving plate, arrange the fish on the sauce, and top with the cilantro pesto to serve.

GRILLED SEAFOOD WITH LINGUINE

Steps:

• Preheat a grill to medium heat.
• Bring a large pot of water to a boil and generously season with salt. Cook the pasta 1 to 2 minutes less than the package directions. Reserve 1/4 cup of the pasta water, then drain and set aside.
• Meanwhile, use a paper towel to pat dry the shrimp and scallops. Season with salt and pepper on both sides and brush with the olive oil. Grill just until grill marks appear, about 1 minute per side (they will be undercooked); reserve. Grill the lemon halves until softened and grill marked, 5 to 8 minutes; reserve.
• Place a large saucepan on the grill (this can also be done inside on the stove). Heat the marinara sauce until hot, then add the capers and lemon zest and juice. Add the clams and cover. Cook until the clams begin to open, about 5 minutes. Add the pasta and reserved pasta water to the sauce and toss to coat. Add the parsley and reserved shrimp and scallops and continue to toss until the pasta is evenly coated, the shrimp and scallops are cooked through and all the clams are open, about 1 minute. Serve with the grilled lemon halves.