This meal can easily be a Cooking For One dish - this fish cooks in less than a few minutes each side - so even if you don’t have dinner planned out - this could be be an impromptu delicious meal!


The Homemade Fettuccine is paired with a Cajun-spiked Cream Sauce.  It is the same sauce used in Cajun Chicken Sausage Cavatappi Alfredo - For One.  I love making homemade pasta and keeping it in the freezer.  It cooks in less than a couple of minutes (from frozen) - so literally this dish was quick, quick, quick!


Cajun Fried Grouper Ingredients:


  1. - Grouper Filets

  2. - Cajun Seasoning (www.penzeys.com)

  3. - Flour  (for dredging)

  4. - Canola Oil  (for frying)


Directions:


Pat the fish filets dry.  Season both sides with Cajun (or Blackening) Seasoning of choice.  Heat the oil in a heavy-bottomed skillet to 350 degrees.  I use our infrared thermometer to check the temperature (found at hardware stores).


Dredge the seasoned fish filets through flour, shaking the excess off.  Place the Grouper into the hot oil and fry for 2 to 3 minutes on each side.  Remove from the oil and set on top of the Homemade Fettuccine with Cajun Cream Sauce!


Fettuccine w/ Cajun Cream Sauce Ingredients:


  1. - 2 ounces Fresh Homemade Fettuccine, cooked al dente - reserving 1/4 cup cooking water

  2. - 1 Tablespoon unsalted butter

  3. - 1/2 cup Heavy Cream

  4. - 1/2 Tablespoon corn starch

  5. - 1/2 teaspoon Cajun Seasoning  (www.penzeys.com)

  6. - 1/2 teaspoon garlic powder

  7. - 1/4 teaspoon chicken bouillon granules

  8. - Pinch cayenne pepper  (or white pepper if you don’t want it extra spicy)

  9. - Optional - Freshly grated Parmesan cheese, hefty pinch, to taste and garnish

  10. - Freshly chopped parsley leaves


Directions:


In a measuring cup, add the heavy cream and corn starch.  Whisk until smooth and no lumps from the corn starch remain.  To the measuring cup, add the Cajun Seasoning, garlic powder, chicken bouillon granules, cayenne and butter - stir.


Pour the contents of the measuring cup into a large saucepan.  Let it come to a boil (bubble) and allow it to thicken for a minute.  To the saucepan, add the cooked pasta and stir to combine, coating the noodles.  Add a hefty pinch of Parmesan cheese (optional).  IF needed - dribble in a teaspoon of pasta cooking water at a time, to thin out the sauce and it will come together.


Place a serving of the fettuccine and sauce on a plate.  Place a piece of Cajun Fried Grouper on top and garnish with parsley!  ENJOY!!