Snapper with Vodka Cream Sauce

    Snapper with Vodka Cream Sauce

    1save
    1hour


    10 people made this

    Mmm! Snapper fillets fried and served over linguine with a delicious sauce comprised of vodka, cream and herbs.

    Ingredients
    Serves: 4 

    • 2 tablespoons olive oil
    • 4 eschalots, 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 thickened cream
    • 250g linguine
    • 4 red snapper fillets
    • salt and pepper to taste
    • 1/4 cup (30g) plain flour
    • 2 tablespoons olive oil
    • 1/4 teaspoon grated orange zest

    Directions
    Preparation:40min  ›  Cook:20min  ›  Ready in:1hour 

    1. Heat 2 tablespoons of olive oil in a saucepan over medium-high heat. Stir in the eschalots 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 pot of lightly salted water to a 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 coat with flour. Shake off the excess and set aside. Heat the remaining 2 tablespoons of olive oil in a large frypan 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.

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