fish scampi

happy valentine's day!  like i said earlier, we stay home on valentine's day, but that doesn't mean that we don't celebrate!  we cook something fun, something different, and we always cook it together!  this year, i decided on the main event and david is in charge of the finale, dessert.  i wonder what he will pick...??? amberjack scampi:

coat 12 ounces of amberjack with olive oil, kosher salt and black pepper.  roast in a 400 degree oven for about 18 minutes depending upon the thickness of the fillet.
in a saute pan add 1 tablespoom of olive oil and 2 cloves of minced garlic.  gently saute garlic, then add 6 jumbo (or 12 medium) deveined shrimp and 8 ounces (1/2 can) of chopped plum tomatoes.  saute shrimp until almost done, then remove from the pan and set aside.  add splash of white wine to stop cooking and deglaze pan.  add 2 ounces of chicken stock and 2 tablespoons of grated romano cheese.  remove 1/3 of sauce from pan and add to the shrimp.
now add 1 cup of chopped broccolini to the pan, continue to saute.  then add 1/4 pound of cooked linguine and toss to mix.  remove from the heat.
in another pan reheat the shrimp and sauce you set aside earlier as soon as the amberjack is ready.  add one tablespoon of butter to the scampi sauce while reheating and top sauce and shrimp over the monk fish.  serve over or next to your pasta dish.
we are having garlic toasts and a small spinach salad on the side.