Queen Snapper Coastal Nomad Style

GUEST CHEF

By Executive Chef/Capt. Leonard Stroebel

INGREDIENTS

• 8 4-ounce Queen snapper fillets
• 1 pound Italian sausage, hot and sweet, sliced
• 1/2 cup chopped red pepper
• 1 teaspoon sliced scallions
• 3 cloves garlic, minced
• 1/4 cup chopped cilantro
• 3 tablespoons extra virgin olive oil
• 2 tablespoons capers
• 1/2 cup white wine
• 1/2 pound mixed of Italian seasoned and Panko breadcrumbs
• 2 cups flour
• 3 eggs
• 2 pounds linguine

METHOD

Flour, egg and breadcrumb snapper fillets and set aside. In a large pan, saute garlic, scallions, red pepper with extra virgin olive oil. Add wine and bring to a simmer. Add capers and sliced sausage.

In a separate pan, add oil and pan-sear snapper until done. Keep warm and set aside.

Cook pasta al dente, then toss the pasta with the sausage and peppers sauce. Place snapper fillets around the pasta and serve.

EXECUTIVE CHEF/CAPT. LEONARD STROEBEL

Better known as “Captain Cook,” Capt./Executive Chef Lenny Strobel has been an avid bluewater tournament fisherman for the past 30 years. A graduate of the Academy of Culinary Arts in Atlantic City, NJ. A new addition to Chef Lenny’s passion is Chef Lenny’s Cajun Seasoning by SoulMate Spices, LLC. For more information or to order online visit www.cheflennyseasonings.com or just call 609-878-8033. You can also find them on Facebook at Chef Lenny’s Seasonings.