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Snapper with Linguine and Citrus Cream Sauce

Snapper with Linguine and Citrus Cream Sauce

  • Prep

    40 m
  • Cook

    20 m
  • Ready In

    1 h
kelly

kelly

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!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 799 kcal
  • 40%
  • Fat:
  • 33.8 g
  • 52%
  • Carbs:
  • 62.2g
  • 20%
  • Protein:
  • 46.2 g
  • 92%
  • Cholesterol:
  • 123 mg
  • 41%
  • Sodium:
  • 1376 mg
  • 55%

Based on a 2,000 calorie diet

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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Reviews

Cooking 101
18

Cooking 101

5/6/2008

We actually cooked the marinated snapper on the grill tonight so didn't mess with the flour etc. The only thing that we added to the sauce was some garlic. Turned out very very good. Thanks for the post.

PAMELA D. aPROpos of nothing
5

PAMELA D. aPROpos of nothing

7/15/2009

I took a few liberties with this. I used salmon because it's the only fish I had on hand. I cubed and pan sautéed, skipped the flour. When I pulled out ingredients for my dinner I noticed I was short of fish sauce. Since both my intended recipes used it I had to portion what I had left. I used about a tablespoon for this. After simmering sauce I dumped it in the blender and used half and half instead of cream. This was just fantastic! Every bite was a symphony on the tongue, each element is available and noticeable yet blends together to a fantastic result. This recipe would be well suited to anyone that doesn't really care for the taste of fish as the other flavors really explode and hide any fish flavor.

MzB
2

MzB

3/19/2009

EXCELLENT! I left out the shallots because I forgot to buy them and used brown flour. Really is restaurant quality.

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