2
tbsp. butter
¼ cup red onion, diced
1 medium onion, diced
3-4 cloves garlic, minced
2 slices partially cooked bacon, diced
1 tsp. chopped fresh rosemary
1 tbsp. chopped fresh thyme
1 zucchini, grilled and thinly sliced
¼ cup Riesling wine
salt, to taste
½ cup heavy cream, 35%
4
x 6-8 oz flounder fillets, boneless and skinless
½ tsp. salt
1 tbsp. King of the Q Bonedust BBQ Seasoning
½ cup breadcrumbs
½
lb clams
½ lb mussels
drizzle beer
4
portions pre-cooked fusilli pasta, (about 1 lb of dry pasta)
To
prepare the Bacon and Cream Sauce, in a sauté pan, add butter,
red onion, onion, garlic and bacon. Sauté for 2 to 3 minutes,
tossing to combine. Add rosemary, thyme and grilled zucchini and
toss to combine. Reduce heat to low.
Preheat
grill to medium-high (about 500°F).
Season
flounder fillets with salt and Bonedust BBQ Seasoning, pressing
the spices into the flesh to adhere. Sprinkle seasoned flounder
fillets with breadcrumbs and pat into flesh to form a crust.
Place
crusted flounder fillets, clams and mussels onto the grill. Drizzle
the clams and mussels with a little beer and close lid, allowing
the mussels and clams to steam and the flounder to grill. Gently
turn the flounder fillets and continue grilling until fish is just
cooked through and flakes easily with a fork, about 3 to 5 minutes
per side, being careful not to over cook the flounder, which is
a very lean fish.
While
the fish and seafood grills and steams add the Riesling wine to
the sautéed vegetables to deglaze the pan. Bring to the boil
and season with salt to taste. Add the heavy cream, reduce heat
to low and simmer. Add the precooked fusilli and toss to combine.
To
serve, place the pasta in a bowl. Garnish the pasta with grilled
clams and mussels in an alternating pattern around the pasta, discarding
any un-open clams or mussels. Carefully remove flounder from grill
and place in the center of the pasta. Serve immediately.
