Citrusy Linguine with Red Snapper

    1 hour

    Red snapper fillets are set on top a mound of linguine, which has been tossed in an orange-zested cream sauce. A deliciously fresh, yet rich dish. Serve with a crisp green side salad.

    9 people made this

    Serves: 4 

    • 2 tablespoons olive oil
    • 4 shallots, thinly sliced
    • 2 cloves garlic, finely chopped
    • 125ml vodka
    • 125ml lemon juice
    • 1 tablespoon lime juice
    • 4 tablespoons 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
    • 175ml whipping cream
    • 225g linguine pasta
    • 4 (175g) red snapper fillets
    • salt and pepper to taste
    • 4 tablespoons plain flour
    • 2 tablespoons olive oil
    • 1/4 teaspoon grated orange zest

    Prep:40min  ›  Cook:20min  ›  Ready in:1hr 

    1. Heat 2 tablespoons of olive oil in a saucepan over medium-high heat. Stir in the shallots 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 saucepan of lightly salted water to the 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 frying pan over medium-high heat. Cook the snapper fillets on both sides in the hot oil until nicely browned and no longer transparent in the centre, 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.


    If red snapper fillets aren't available at your local supermarket, ask at your local fishmonger.

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    Reviews in English (10)


    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 for the post.  -  06 May 2008  (Review from Allrecipes US | Canada)


    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 short of fish sauce. Since both my intended recipes used it I had to portion what I had left. I used about a tablespoon for this. After simmering sauce I dumped it in the blender and used half and half instead of cream. This was just fantastic! Every bite was a symphony on the tongue, each element is available and noticeable yet blends together to a fantastic result. This recipe would be well suited to anyone that doesn't really care for the taste of fish as the other flavors really explode and hide any fish flavor.  -  14 Jul 2009  (Review from Allrecipes US | Canada)


    EXCELLENT! I left out the shallots because I forgot to buy them and used brown flour. Really is restaurant quality.  -  18 Mar 2009  (Review from Allrecipes US | Canada)