SUPERBLY HERBY MIAMI HOGFISH IN LEMON TARRAGON CREAM SAUCE WITH ANGEL HAIR AND ARUGLA SALAD

Seafood|Pasta|Superbly Herby

Ingredients

The Sauce:

6 tablespoons butter

6 large garlic cloves, chopped

1 tablespoon flour

½ cup white wine

3 cups heavy cream

1 tablespoon Dijon mustard

1 teaspoon salt

½ teaspoon black pepper

2 tablespoon lemon zest (about 2 lemons)

¼ cup lemon juice (about 2 lemons)

1 cup grated parmesan cheese

1 pint cherry or grape tomatoes, cut in half

¼ cup fresh tarragon leaves, stemmed and chopped (plus more leaves for garnish)

The Fish:

3 tablespoons butter

2 tablespoons olive oil

3-3 ½ pounds hogfish filets, skinned (or other white fish such as haddock, sea bass, catfish, grouper, snapper, etc…)

1 teaspoon salt

½ teaspoon black pepper

½ cup flour

3 tablespoons Dish off the Block Superbly Herby Spice Blend

The Pasta:

8 ounces angel hair or vermicelli pasta, cooked al dente to package directions in salted water

¼ cup parmesan cheese

The Salad:

5 ounces arugula

1 tablespoon olive oil

2 teaspoons balsamic glaze

¼ cup grated parmesan cheese

Instructions

Make the sauce. In a large saucepan, melt the butter over medium heat. Add the garlic and sauté over medium heat until soft and fragrant, about 1 minute. Add flour and stir to combine and cook for one more minute. Add the wine, heavy cream, Dijon, salt, pepper, lemon zest, and lemon juice. Bring to a low boil and reduce the heat to medium low and let boil lightly while you prepare the fish, stirring frequently. Sauce should reduce by about ⅓. Stir in the parmesan, tarragon, and tomatoes 10 minutes before serving, stirring occasionally until you are ready to serve.

Heat the butter and olive oil in a large skillet over medium high heat. Season the filets on both sides with the salt and pepper. Place the flour and Superbly Herby spice in a large ziplock bag and shake the filets until they are coated. Place the filets top side down into the hot pan and cook for 3-4 minutes on the first s ide until the filets begin to get white around the edges and are golden brown. Flip and cook for 2-3 minutes on the second side until a fork slides easily in and out of the center of the fish and it flakes easily. Do not overcook. Total cook time will depend on the thickness of the filets.

Toss the pasta with about ⅓ of the sauce and the ¼ cup of parmesan cheese. Keep warm.

Toss all of the salad ingredients together.

Serve a filet with about a cup of the pasta and some of the salad. Top the filet and the pasta with more of that delicious sauce and garnish with fresh tarragon leaves and a sprinkle of the parmesan.