Tasty Recipes: Snapper with Linguine and Citrus Cream Sauce

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Snapper with Linguine and Citrus Cream Sauce

"This meal served with an intriguing cream sauce is actually an easy dish for beginners to prepare. It tastes like it came from a restaurant!"

Ingredients :

  • 2 tablespoons olive oil
  • 4 shallots, thinly sliced
  • 2 cloves garlic, minced
  • 1/2 cup vodka
  • 1/2 cup lemon juice
  • 1 tablespoon lime juice
  • 1/4 cup fish sauce
  • 2 tablespoons chopped sun-dried tomatoes
  • 1 teaspoon fennel seeds, crushed
  • 1 teaspoon dried basil
  • 1 teaspoon dried thyme
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon grated orange zest
  • 3/4 cup whipping cream
  • 1 (8 ounce) package linguine pasta
  • 4 (6 ounce) red snapper fillets
  • salt and pepper to taste
  • 1/4 cup all-purpose flour
  • 2 tablespoons olive oil
  • 1/4 teaspoon grated orange zest

Instructions :

Prep : 40M Cook : 4M Ready in : 1H
  • Heat 2 tablespoons of olive oil in a saucepan over medium-high heat. Stir in the shallot and garlic, and cook for 30 seconds. Pour in the vodka, and simmer for 1 minute. Add the lemon juice, lime juice, fish sauce, sun-dried tomatoes, fennel seeds, basil, thyme, Worcestershire sauce, 1/2 teaspoon orange zest, and cream. Bring to a simmer, then reduce the heat to medium-low, and continue to simmer until the sauce has reduced by half, 10 to 15 minutes.
  • Bring a large pot of lightly salted water to a boil. Add the linguine, and cook until al dente, 8 to 10 minutes; drain.
  • Meanwhile, season the snapper fillets with salt and pepper, then dredge in the flour. Shake off the excess, and set aside. Heat the remaining 2 tablespoons of olive oil in a large skillet over medium-high heat. Cook the snapper fillets on both sides in the hot oil until nicely browned, and no longer transparent in the center, about 4 minutes per side.
  • To serve, toss the drained linguine with half of the sauce, and divide onto 4 plates. Place a snapper fillet onto each plate, and ladle on the remaining sauce. Sprinkle with 1/4 teaspoon orange zest to garnish.

Notes :

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