Ingredients
- 2 tablespoons olive oil
- 4 shallots, thinly sliced
- 2 cloves garlic, minced
- 1/2 cup vodka
- 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) red snapper fillets
- salt and pepper to taste
- 1/4 cup all-purpose flour
- 2 tablespoons olive oil
- 1/4 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.