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Cajun Grilled Snapper with Linguini and Veracruz Sauce

4 Snapper fillets (6 oz each)
2 tb Cajun spice
12 oz Linguini; cooked al dente
2 c Veracruz Sauce


Lightly dust the snapper fillets with the Cajun spice. Grill them for 2 to 3 minutes on each side, or until they are just done.

On each of 4 individual serving plates place the linguini so that it covers 2/3 of the plate. Place a snapper fillet on the other part of the plate. Ladle the Veracruz Sauce over the the linguini and the snapper.


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