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  • * 4 eight- to ten-ounce pieces of fresh grouper fillets, skinless
  • * ½ cup canola oil
  • * Chef Paul Prudhomme’s Blackened Redfish Magic
  • * 2 tbsp. green onions, chopped
  • * 4 seven-ounce portions cooked Asian soba noodles (linguini can be substituted)
  • * 2 ounces red bell pepper, cut into thin strips
  • * 4 ounces broccoli florets, slightly blanched and chilled
  • * 4 ounces snow peas, slightly blanched and chilled
  • * 8 ounces button mushrooms, sliced
  • * 24 ounces sesame ginger sauce (There are many commercial sauces, dressings and marinades with this flavor profile. Pick your favorite.)


  • Asian Vegetables
  • 1. Mix the raw bell peppers and mushrooms with the blanched broccoli and snow peas.
  • Season lightly with salt and pepper.
  • 2. Set aside.
  • These will be sautéed just enough to heat when serving.
  • Noodles
  • 1. Heat water in a medium saucepan.
  • This will be used to reheat cooked noodles before serving.
  • Sesame-Ginger Sauce
  • 1. Heat sauce over low heat.
  • Seared Grouper
  • 1. Lightly brush both sides of the grouper with oil and lightly season with Chef Paul Prudhomme’s Blackened Redfish Magic.
  • 2. Pre-heat a non-stick sauté pan on medium to medium-high heat.
  • Place one tbsp. of oil into the pan.
  • 3. Sear the seasoned fillets for 3-4 minutes. Turn fish over and sear an additional 4-5 minutes or until your fresh fish preference is reached. (For thicker fillets, it may be necessary to finish the fish in a 350-degree oven.)

Categories: Fish  Main Dish 
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