Grilled Sea Bass and Shrimp on Fettuccini with a Goat Cheese Chipotle and Saffron sauce

by Greg Ratajik

 The intense smoky flavor of the Chipotle Peppers mixes well with the Goat Cheese, Cream, Saffron, and Seafood.  This is a very hot spicy dish, but well worth it.


6 Dried Chipotle Chile's 6 oz. Goat Cheese
3 Cups Cream Garlic
1/2 Stick of butter Salt and Pepper to Taste
Small filet of Sea Bass Fresh finely chopped Parsley
Shrimp 1 Cup Oil
1 Pound Fettuccine Saffron
Chipotle Tabasco Sauce


The Chipotle's brand is Lucinda's.  Use a moist Goat Cheese.  I choose to use 6 Jumbo size Fresh Shrimp this time around.  Up to a pound of any type will work fine. 

Soak the Peppers in water.  Keep the left over water for a later step.

Coat the fish with the Chipotle Tabasco Sauce.

Grill the fish.

Shell and de-vein the shrimp.

Add olive oil to a hot pan.  Add the Shrimp and Chipotle peppers.  Cook for a couple of minutes, tossing occasionally. 

Add some Chipotle Tabasco sauce and 1/4 stick of butter, and keep cooking until the shrimp are done. 

Remove 3 of the peppers and the shrimp.  

Pour the drippings in the pan into a food processor or blender.  

Pour the leftover water used to soak the peppers in, cooking off anything left in the pan.  

Add this to the food processor, along with the  3 of the peppers.  Blend this mixture together for several minutes.

Blend until you get a creamy mix.  Pour the resulting mixture through a strainer (fine enough of one to catch all the seeds and left over skin).  Take what doesn't pass through the blender and press the juices into a bowl of the cream.  You can use some kind of press, or your hands.


The mixture should look something like this in constancy.  Note there are very few pieces of pepper visible (but that creamy gold color is from the pepper, so you know there's a lot of flavor in it).

In a skillet, add the sauce, remaining peppers, shrimp, fish, parsley, garlic, saffron, and salt and pepper.

Cook over medium heat.  

Continue to "cook it down", adding 1/2 a stick of butter once it starts to turn this golden color, and the goat cheese..  You can also add parmesan cheese at this point.  Stir often.  Add more Chipotle Tabasco Sauce, to taste.

You know it's done when you can scrap the bottom of the pan and the sauce slowly oozes back.  

Boil the Fettuccine

Once done, strain the Fettuccine and toss it in the sauce.

Plate up, placing the shrimp on top.  Garnish with one of the peppers if you like (but WARN anyone that you serve it to this way - that pepper is going to be HOT! :)

This dish is great as a main course, or can be a pasta side with something else.




Fish? What fish?  If you cook as described above, the fish will pretty much dissolve into the sauce.  It adds a extra flavor to it (Sea Bass is just lightly fishy, with a great buttery taste to it).  If you like, you can take 1/2 the grilled fish and set it aside, adding the rest as described above.  When you plate it, just add the remaining fish on top (this turns it more into a main course, depending on the amount of fish you have).
Extra Saffron Flavor If you add the Saffron to the cream the night before and let it soak, it's flavor will be much more present in this dish.



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