Almond Andouille Crusted Amberjack with Chef Jack Meehan:
Ingredients:
- ½ LB (8 OZ) of Linguine Pasta
- 1 C Seasoned Breadcrumbs
- 1 C Raw Almonds
- 1 C of Andouille Sausage (sliced)
- 4 OZ of Butter (1/2 a stick)
- 1-2 Amberjack Filets
- ¾ C of All-Purpose Flour
- ¼ C of Extra Virgin Olive Oil
- 1TBSP Flour
- 16 OZ Heavy Cream
- 2 OZ Mozzarella Cheese (shredded)
- 2 OZ Monterey Jack Cheese (shredded)
- 2 OZ Parmesan Cheese (shredded)
- 1/8 TBSP black pepper
- 1/8 TBSP Cayenne Pepper
- Dash of Granulated Garlic
- ¼ C Red Onion (sliced)
- 2 Cloves of Fresh Garlic (minced)
- ¼ C Asparagus (sliced)
- ¼ C Red Bell Peppers (sliced)
- ¼ C Broccoli (heads halved)
- 1 Pinch Seal Salt
- 1 Pinch Black Pepper
- 1 Pinch Fresh Rosemary
- 1 C Yellow Squash (sliced)
- 1 C Green Zucchini
- Chives for Garnish (optional)
Directions:
PASTA PREPARATION
First, boil a large pot of water and add pasta – cook for 8-10 minutes.
Also heat two other sauté pans on Medium heat.
When pasta is done, drain and shock then set aside.
AMBERJACK FILET PREPARATION
While the pasta cooks, combine breadcrumbs, raw almonds, and Andouille sausage in a blender and blend until smooth. Place blended mix in a bowl and set aside.
Coat each amberjack filet in ¼ Cup of flour, then press each filet into the crust mix to coat evenly. Place olive oil into one of the Medium heated sauté pans followed by the amberjack filets. Cook each side for 6-7 minutes – flip as little as possible. When the filets become flaky, remove from heat and set aside on a plate.
CHEESE SAUCE PREPARATION
In a small saucepan set on Low, melt the butter. Once butter is melted, whisk in 1 TBSP of flour and continue to cook for 4-5 minutes. Once the sauce begins to bubble, whisk in ¾ of the heavy cream. Continue to whisk until sauce thickens and then add remaining heavy cream. Next, add mozzarella, monterey jack, and parmesan cheese and stir until melted. Finally, whisk in black pepper, cayenne pepper, and dash of granulated garlic. Turn heat off.
VEGATABLE PREPARATION
In pan used for the Amberjack (heated on Medium), add the onions and the garlic, let cook for 2-3 minutes. When the garlic begins to caramelize, add asparagus, red bell peppers, and broccoli along with sea salt, black pepper, fresh rosemary and continue to cook for more minutes. Next, add in yellow squash and green zucchini.
Sautee vegetables for another 2 minutes and then add pasta into pan. Sautee pasta/vegetable mix for another minute before removing from heat and plating.
PLATING
Place the pasta/vegetable mix onto large dinner plates. Then place the amberjack filets onto the beds of pasta and top with the melted cheese sauce. Finish off by topping with chives (if desired) and enjoy!
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