Snapper with Linguine and Citrus Cream Sauce recipe
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Ingredients
- 2 tablespoons olive oil 4 shallots, thinly sliced 2 cloves garlic, minced ½ cup vodka ½ cup lemon juice 1 tablespoon lime juice ¼ 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 ½ teaspoon grated orange zest ¾ cup whipping cream 1 (8 ounce) package linguine pasta 4 (6 ounce) red snapper fillets salt and pepper to taste ¼ cup all-purpose flour 2 tablespoons olive oil ¼ teaspoon grated orange zest
Nutrition Info
- 799.5 caloriescarbohydrate: 62.2 gcholesterol: 123.3 mgfat: 33.8 gfiber: 3.3 gprotein: 46.2 gsaturatedFat: 12.9 gservingSize: -sodium: 1279.3 mgsugar: 5.7 gtransFat: : -unsaturatedFat: : -
Directions Snapper with Linguine and Citrus Cream Sauce
Directions
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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.