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How to Make Snapper with Linguine and Citrus Cream Sauce - A Step-by-Step Guide

Snapper with linguine and citrus cream sauce is a delightful seafood pasta dish that is perfect for a special occasion or a romantic dinner at home. This recipe combines tender, flaky snapper with al dente linguine noodles, all smothered in a luscious, velvety citrus cream sauce. The combination of fresh, succulent fish and zesty citrus flavors creates a dish that is both bright and comforting, making it a standout choice for any dining occasion.

The star of this dish is the snapper, ...

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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

Information

  • Prep Time: 40 mins
  • Cook Time: 20 mins
  • Total Time: 1 hr
  • Servings: 4
  • Yield: 4 servings

  • 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

    800 cal.

    • Total Fat: 34g
    • Saturated Fat: 13g
    • Cholesterol: 123mg
    • Sodium: 1279mg
    • Total Carbohydrate: 62g
    • Dietary Fiber: 3g
    • Total Sugars: 6g
    • Protein: 46g
    • Vitamin C: 24mg
    • Calcium: 148mg
    • Iron: 4mg
    • Potassium: 1194mg

    Categories

    Seafood recipes
    Pasta recipes
    Citrus recipes
    Cream recipes
    Sauce recipes