Snapper with Linguine and Citrus Cream Sauce Recipe
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Snapper with Linguine and Citrus Cream Sauce

By: 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!"

Rating: This weblink has been rated 6 times with an average star rating of 4.5 Read Reviews (6)

Rate/Review | 211 people have saved this

Prep Time:
40 Min
Cook Time:
20 Min
Ready In:
1 Hr

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Original Recipe Yield 4 servings
 

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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 799 | Total Fat: 33.8g | Cholesterol: 123mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 6, 2008 by Cooking 101 
We actually cooked the marinated snapper on the grill tonight so didn't mess with the flour... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 15, 2009 by PAMELA D. 
I took a few liberties with this. I used salmon because it's the only fish I had on hand. I... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 19, 2009 by MzB 
EXCELLENT! I left out the shallots because I forgot to buy them and used brown flour. Really... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 17, 2009 by Jessica 
This sauce was excellent with very strong flavor. I used salmon (because it was on sale) and... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 22, 2009 by donnahw 
Other than omitting the flour, I made this exactly as written, which is quite unusual for me.... MORE
The reviewer gave this recipe 2 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 16, 2009 by mag 
It was too citrusy... followed measurements for 2 servings correctly but perhaps the lemon... MORE

 
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