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My review
Snapper with Linguine and Citrus Cream Sauce
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
1 h servings 799 calsOriginal recipe yields 4 servings
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Directions
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- 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.
- Bring a large pot of lightly salted water to a boil. Add the linguine, and cook until al dente, 8 to 10 minutes; drain.
- 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.
- 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.
Nutrition Facts
Per Serving: 799 calories; 33.8 g fat; 62.2 g carbohydrates; 46.2 g protein; 123 mg cholesterol; 1279 mg sodium. Full nutrition
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Reviews
Read all reviews 1011 Ratings
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Most helpful positive review
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 f...
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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 f...
7/14/2009
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...
3/18/2009
EXCELLENT! I left out the shallots because I forgot to buy them and used brown flour. Really is restaurant quality.
6/21/2009
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...
4/15/2009
It was too citrusy... followed measurements for 2 servings correctly but perhaps the lemon juice, lime juice, and grated orange peels should be halved.
7/10/2017
I use any type of white fleshed fish. Also leave out the fennel, just a personal choice as we don't care for fennel.