Friday, December 16, 2011

Caribbean Jerk Salmon/Halibut w/Capellini

Seafood and pasta, these are a few of my favorite things! About 15 years ago, we dined at a restaurant in Decatur...the entree that I chose was very similar to this so I came home and recreated the dish with my tastebuds. It is absolutely delicious!

CARIBBEAN JERK SALMON or HALIBUT w/CAPELLINI
from the tastebuds of Paula George aka mecookin

4 (6 oz) filets of salmon or halibut
Caribbean Jerk seasoning
Butter flavored Pam, melted butter, or olive oil
6 oz. Capellini pasta, prepared in salted water and drained

Sauce 1:
1 clove garlic, minced
4 Tbsp. pinenuts, lightly toasted and divided
1 Tbsp. fresh snipped basil
1 tsp. dried marjoram
3 Tbsp. fresh snipped parsley
3 oz. grated Romano cheese
1/2 tsp. kosher salt
fresh ground pepper
1/4 cup olive oil
1/2 cup chopped red bell peppers, divided
1/2 cup chopped yellow bell peppers, divided

Sauce 2:
1-1/2 Tbsp. butter
1-1/2 Tbsp. flour
1/2 cup chicken broth
1/2 cup white wine
1/3 cup half and half
1/4 cup grated Parmesan cheese

Garnish:
reserved red and yellow peppers

Cook angel hair pasta according to package directions, drain and keep warm.
Spray or brush both sides of each filet with Pam, butter or olive oil. Season
generously with Caribbean Jerk seasoning.
Heat 12 inch skillet over med-high heat. Saute fish filets 4-6 minutes per side
until flaky. Prepare sauces while fish is cooking.
Sauce 1:
In food processor or blender, puree garlic and 2 Tbsp. pinenuts. Add basil,
marjoram, parsley, romano cheese, salt and pepper. Continue to puree and slowly
drizzle in olive oil. Add remaining pinenuts, red and yellow bell peppers minus
2 Tbsp. each. Toss with pasta.
Sauce 2:
In saucepan, melt butter, stir in flour until smooth. Over medium heat, Add
remaining sauce 2 ingredients and heat until bubbly.
Presentation:
Divide pasta tossed with Sauce 1 on 4 plates.
Top each bed of pasta with prepared filet.
Spoon generous 1/3 cup of sauce 2 over each filet.
Garnish with reserved red and yellow peppers and fresh ground pepper.
No photos but for the seafood pasta lovers...I'm sure you can picture it in your mind! Enjoy!

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