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.

Chef Thomas Tompkins: "If you love pasta and you love fish, then you will certainly love this dish. It's flavorful, healthy, and easy to make. Try to get a good kind of snapper. Don't use the Pacific red snapper, if possible. Any lean, flaky fish will work with this recipe, like sea bass or grouper."