Spicy Pesto Grouper with Zucchini and Pasta Noodles

Recipe:

4 Grouper Filets

1/2 C. Sir Kensington Mayonnaise (I love Sir Kensington Mayo!)

1 T. Prepared Pesto

1 t. Sriracha

Juice of 1/2 Lemon

1/2 C. Chicken Broth

2 T. Butter

3 C. Zucchini Noodles

1/2 lb. Thin Spaghetti Noodles

1 t. Olive Oil

1/2 C. Whipping Cream

1/4 C. Grated Parmesan

Garnish with Fresh Chopped Basil

1. Preheat oven to 375 degrees.

2. Place grouper filets in a baking dish. Combine mayonnaise, Sriracha, and pesto. Spoon mixture over filets.

3. Pour chicken broth around the bottom of the filets. Cut butter into chunks and lay around the edge of the filets. Squeeze lemon over the filets.

4. Bake for 12-15 minutes depending on the thickness of the filets. Remove from oven and sprinkle with parmesan cheese, switch oven to broil and continue to cook for 4-5 minutes.

5. While the filets are in the oven prepare spaghetti pasta noodles according to package directions.

6. Drizzle olive oil in a separate pan for the zucchini noodles, toss until lightly cooked, 4-5 minutes. Remove from heat and set aside.

7. Drain spaghetti noodles, return to pan and add zucchini noodles to spaghetti. Pour whipping cream over noodle mixture. Toss for 2-3 minutes over medium heat. Remove from heat and cover until ready to serve.

8. Plate noodle mixture then top with a grouper filet. Spoon sauce from the fish pan over the fish, then garnish with fresh basil.