Red Lobster Sesame Ginger Seared Salmon with Asian
Eating Out ... In
Restaurant Recipes from Razzle Dazzle Recipes
Red Lobster Sesame Ginger Seared Salmon with
4 ounces broccoli florets
4 ounces snow peas
8 ounces button mushrooms, sliced
2 ounces red bell pepper, cut into thin strips
Fresh ground black pepper
4 (10- to 12-ounce) fillets fresh grouper, skinless
3 tablespoons vegetable oil
Chef Paul Prudhomme’s Blackened Redfish Magic
28 ounces cooked linguini (10 to 12 ounces raw pasta)
12 ounces Sesame Ginger sauce (we recommend
Lawry’s Stir Fry Sesame Ginger)
2 tablespoons green onions, thinly sliced
Blanch broccoli and snow peas for two minutes and dip in ice bath to
Toss broccoli, snow peas, mushrooms and red peppers and season with
Kosher salt and fresh ground black pepper.
Lightly brush both sides of the grouper with vegetable oil and
lightly season with Chef Paul Prudhomme’s Blackened Redfish Magic.
Preheat a nonstick sauté pan over medium heat. Add 1 tablespoon of
oil to pan. Sear the seasoned fillets for 3 to 4 minutes per side.
Place the grouper in a baking dish with a small amount of water and
finish in a 450 degree F oven for approximately 8 minutes or until
its internal temperature reaches 130–135 degrees.
While finishing the grouper in the oven, preheat another nonstick
sauté pan over medium heat. Add 1 tablespoon of oil to pan. Once the
oil is hot, add the vegetables and sauté for 2 to 3 minutes.
Add the pasta and Sesame Ginger sauce. Toss with vegetables and cook
for 3 to 4 minutes.
Evenly portion noodles in four large pasta bowls and top each with a
Drizzle the remaining sauce over the dish and garnish with green
Source: Red Lobster
Razzle Dazzle Recipes
Don't forget to visit our other
Recipe Site at
That's My Home