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!

• Preparation Time: 40 mins
• Cooking Time: 20 mins
• Total Time: 60 mins
• Calories: 800 Calories

Ingredients

• ¼ cup all-purpose flour
• ½ teaspoon grated orange zest
• 2 tablespoons chopped sun-dried tomatoes
• ½ cup lemon juice
• 2 tablespoons olive oil
• salt and pepper to taste
• 1 teaspoon dried thyme
• 1 teaspoon dried basil
• 2 cloves garlic, minced
• 1 teaspoon Worcestershire sauce
• 1 tablespoon lime juice
• ¼ cup fish sauce
• ½ cup vodka
• 1 (8 ounce) package linguine pasta
• 4 shallots, thinly sliced
• 1 teaspoon fennel seeds, crushed
• ¼ teaspoon grated orange zest
• ¾ cup whipping cream
• 4 (6 ounce) red snapper fillets

Recipe Instructions

Step 1

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.

Step 2

Bring a large pot of lightly salted water to a boil. Add the linguine, and cook until al dente, 8 to 10 minutes; drain.

Step 3

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.

Step 4

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.