Rigati

Marco Polo Marinara Pasta with Brandy Buttered Seared Snapper Fillet

Ingredients:

1/2 pack Marco Polo rigati pasta
2 tablespoons olive oil
4 cloves garlic, minced
1 small onion, minced
3 stalks scallion, chopped
1 (8 ounce) can diced tomatoes
1 tablespoon tomato paste
1 teaspoon dried oregano
1 teaspoon ground pimento
1lb. Snapper Fillet
Salt to taste
Pepper to taste
½ teaspoon Cajun spice
6 oz Brandy
4 oz butter
2 teaspoons lime juice
1 lemon - cut into wedges, for garnish

Preparation:

1. Fill a medium pot with lightly salted water and bring to a rolling boil over high heat. Stir in the pasta and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through but is still firm to the bite (5-6minutes). Drain in a colander and set aside.
2. Heat 1 teaspoon olive oil in a sauce pan over medium heat. Stir in the garlic and onion and cook until the onion has softened and turned translucent, about 5 minutes. Add diced tomatoes and scallion and cook until the tomatoes have softened, then add tomato paste, oregano and pimento. Simmer for 5 minutes. Pour in 2oz of brandy. Cover and increase heat to high and cook for 5 minutes.
3. Add pasta to sauce and stir until all the pasta is coated. Remove from heat and set aside.
4. Season fillet with salt, pepper and Cajun spice.
5. Heat 1 tablespoon olive oil in a skillet over medium heat, add snapper fillet skin side down and sear for 5 minutes. Turn and sear other side for same 5 minutes until fish is cooked all the way through.
6. Remove fish from skillet and set aside. With skillet remaining over medium heat, pour in remaining 4oz brandy to deglaze pan then add butter stirring constantly. Add lime juice and remove from heat.
7. Transfer pasta in a medium bowl and place on a rectangular plate to one end and place fish on the other pouring buttered combination over fish
8. Garnish with lemon wedges.

Preparation time:

Prep: 15mins   Cook: 25mins Serves:  3-4 persons