Snapper with Linguine and Citrus Cream Sauce |
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Prep Time: 40 Minutes Cook Time: 20 Minutes |
Ready In: 60 Minutes Servings: 4 |
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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 |
Directions:
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.
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.
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.
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.
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