Fettucine Sauce: Melt butter in a skillet over medium low heat. Add the milk and flour. With a metal whisk stir constantly until smooth and creamy. Reduce heat and simmer until sauce thickens, whisking constantly. Add seafood and seasoning and cook for 10 minutes over low heat. If margarine starts to separate from the sauce, add about 1 tablespoon additional milk and continue whisking. Boil dry noodles according to package directions and drain. Return to pot and add 2 tablespoons butter.
Fish: Season fish with salt, lemon pepper and Creole seasoning. In small bowl melt margarine in microwave and add garlic to make basting sauce. Spray wire fish basket with no stick cooking spray (or spray the grill directly if not using basket). Place fish on grill and baste with garlic butter sauce. Cook 5 minutes (for medium thickness fillets) and turn. Baste and cook for 5 more minutes. Serve buttered fettucine on each plate. Top with seafood sauce. Serve fish immediately from the grill.
- 1 pound fish fillets -- fresh
- 1 teaspoon salt
- 1 teaspoon lemon pepper
- 1 teaspoon Creole seasoning
- 1/4 cup butter or margarine
- 2 tablespoons garlic -- minced