Snapper with Linguine and Citrus Cream Sauce

Snapper with Linguine and Citrus Cream Sauce

8
kelly 0

"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

1 h servings 799 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 799 kcal
  • 40%
  • Fat:
  • 33.8 g
  • 52%
  • Carbs:
  • 62.2g
  • 20%
  • Protein:
  • 46.2 g
  • 92%
  • Cholesterol:
  • 123 mg
  • 41%
  • Sodium:
  • 1279 mg
  • 51%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

8
  1. 9 Ratings

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Most helpful positive review

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 f...

Most helpful critical review

Too strong and citrusy.

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 f...

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...

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

Too strong and citrusy.

Other than omitting the flour, I made this exactly as written, which is quite unusual for me. I fried the fish on the burner beside my barbeque to avoid the house smelling like fish for days. I...

It was too citrusy... followed measurements for 2 servings correctly but perhaps the lemon juice, lime juice, and grated orange peels should be halved.

I have gotten alot of recipes off this site and all have been excellent but I did not care for this recipe at all. The fish sauce was overpowering and it has too much citrus flavor. It was a tot...

This sauce was excellent with very strong flavor. I used salmon (because it was on sale) and rice instead of linguine. Also, I omitted fennel seeds and thyme because I didn't have them. Otherw...