4 firm fish fillets (about 1 1/2 pounds)
1 tsp ground black pepper
1 tsp ground white pepper
1 tsp onion powder
1 tsp garlic powder
1 tsp paprika
1 tsp cayenne pepper
1/2 tsp thyme
Olive oil spray

1 lb. linguini
Olive oil
1/2 onion, minced
Garlic, minced
± 1 cup Milk
1 egg, beaten

Nutritional information

No nutrition information available


FISH: Mix spices. Spray fillet with olive oil and rub spices onto both sides of fish. Heat butter in skillet on high. Place fillets into skillet and cook each side until they flake easily. Serve over bed of pasta.

PASTA: Cook and drain pasta. Set aside. In Dutch oven, sauté onion and garlic in olive oil until tender. Add milk and heat thoroughly. Gradually stir in parmesan. Continue to stir and add in cheese until sauce thickens. Once thickened, add pasta. Remove from heat. Stir egg into hot pasta. Add pepper.

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