snapper with linguine and citrus cream sauce

Ingredients

• Servings: 4
• 2 tablespoons olive oil
• 4 shallots, thinly sliced
• 2 cloves garlic, minced
• 1/2 cup
• 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) fillets
• salt and pepper to taste
• 1/4 cup all-purpose flour
• 2 tablespoons olive oil
• 1/4 teaspoon grated orange zest

Recipe

Preparation Time: 40 mins Cook Time: 20 mins Ready Time: 1 hr


• 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 , 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 4 plates. place a snapper fillet each plate, and ladle on the remaining sauce. sprinkle with 1/4 teaspoon orange zest to garnish.