Recipes Snapper with Linguine and Citrus Cream Sauce 3.8 (13) 11 Reviews 6 Photos 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! Submitted by kelly Published on July 10, 2019 Save Rate Print Share Trending Videos Close this video player 6 6 6 6 6 Prep Time: 40 mins Cook Time: 20 mins Total Time: 1 hr Servings: 4 Yield: 4 servings Jump to Nutrition Facts Ingredients 2 tablespoons olive oil 4 shallots, thinly sliced 2 cloves garlic, minced ½ cup vodka ½ cup lemon juice 1 tablespoon lime juice ¼ 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 ½ teaspoon grated orange zest ¾ cup whipping cream 1 (8 ounce) package linguine pasta 4 (6 ounce) red snapper fillets salt and pepper to taste ¼ cup all-purpose flour 2 tablespoons olive oil ¼ teaspoon grated orange zest Directions 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. I Made It Print Nutrition Facts (per serving) 800 Calories 34g Fat 62g Carbs 46g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 800 % Daily Value * Total Fat 34g 43% Saturated Fat 13g 65% Cholesterol 123mg 41% Sodium 1279mg 56% Total Carbohydrate 62g 23% Dietary Fiber 3g 12% Total Sugars 6g Protein 46g 92% Vitamin C 24mg 27% Calcium 148mg 11% Iron 4mg 22% Potassium 1194mg 25% * 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. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved