Choose a Recipe:

Pineapple Basil Margarita Fresh Melon Mojito Curried Banana Smoothie Maui Luau Shrimp & Salmon Grilled Baby Rack of Shrimp Shrimp Gumbo Cranberry-Apple Sangria South Beach Seafood Paella Grilled Salmon with Vinaigrette and Asparagus Salmon with Lobster Mashed Potatoes Sesame Ginger-Seared Grouper with Asian Vegetables Batter-Fried Shrimp Broiled Dill Salmon Citrus Couscous Country-Fried Flounder Fried Soft-Shell Crab Grilled Rock Lobster Lobster Bisque Maryland Crab Cakes Roasted Maine Lobster with Crabmeat Stuffing Rock Shrimp Creole Sparkling Fruit Red Lobster Margaritas Fish in a Bag Lobster Pizza Lobster and Asparagus Penne Pasta Wild Mushroom Soup Basil-Rubbed Fresh Fish with Langostino Lobster Alfredo Rock Island Tilapia Salmon with Andouille Sausage and Crab Stuffing Sun-Dried Tomato Tilapia in a Bag Parmesan Crusted Tilapia Orange Rum Glazed Snapper Lobster Crusted Tilapia Summer Seafood Grilling Lemon Basil Snapper Salmon with Cioppino Topping Macadamia and Coconut Crusted Salmon Snapper with Asian Vegetables in a Bag Spicy Pineapple Glazed Salmon Asian Garlic Grilled Salmon Citrus Rum Glazed Mahi-Mahi Lobster Shrimp and Scallop Cioppino Smoked Arctic char with Onion Marmalade

Combine firm, sweet grouper with spicy, exotic ginger (and a touch of sesame) and you get a bite of another world. Light noodles tie it all together tastefully.

Serves 4

Ingredients:

• 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.)

Preparation

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.)

Chef's Tip:

When serving, place about seven ounces of reheated noodles into a large pasta bowl. Sprinkle a quarter of the sautéed vegetables evenly over the noodles. Place the seared fish over the vegetables and noodles. Pour four to six ounces of sesame-ginger sauce over the fish, vegetables and noodles (amount depends on the strength of flavor desired). Garnish with chopped green onions.

Beverage suggestions:

Riesling, Chateau Ste. Michelle

• Our Menus
• |
• Passion for the Sea
• |
• Chef’s Kitchen
• |
• Seafood & Health
• |
• Marketplace
• |
• Join the Club

• Gift Cards
• |
• Our Story
• |
• Press Room
• |
• Employment
• |
• Contact Us
• |
• Site Map
• |
• Search
• |
• Legal Notices
• |
• Privacy Policy
• |
• © Red Lobster. All rights reserved.