Linguine with Lionfish Sauce
Begin cooking the linquine in boiling water.
Saute the shallot and oil and fillets of lionfish in a pan.
Deglaze the pan with the brandy; add tomatoes cut into small pieces, and finish cooking the sauce by adding a ladle of pasta water from the cooked linguine.
Add salt, pepper, and herbs to taste. Serve over the cooked pasta. Serves 4.
Submitted by "An Italian Chef"
error: Sorry, content is protected under copyright.