Best 4 Snapper With Linguine And Citrus Cream Sauce Recipes

SNAPPER ON ANGEL HAIR WITH CITRUS CREAM

Steps:

• Heat 2 tablespoons oil in heavy medium skillet over medium-high heat. Add shallots and garlic; sauté 30 seconds. Add clam juice, cream, wine, orange juice, sun-dried tomatoes, lime juice, herbes de Provence, Worcestershire sauce, 1/2 teaspoon orange peel, and lime peel; boil until sauce is reduced to 1 1/2 cups, stirring occasionally, about 10 minutes. (Sauce can be made 1 day ahead. Cover and refrigerate. Rewarm before using.)
• Place flour in shallow dish. Sprinkle snapper fillets with salt and pepper. Dredge snapper in flour, turning to coat; shake off excess. Heat remaining 2 tablespoons oil in heavy large skillet over medium-high heat. Add snapper and cook until brown and cooked through, about 4 minutes per side. Transfer to plate. Add sauce to skillet and bring to simmer.
• Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain well. Return pasta to pot. Add half of sauce and toss to coat.
• Divide pasta equally among 4 plates. Top with snapper, then drizzle with sauce and sprinkle with basil and additional minced orange peel.
• A dried herb mixture available at specialty foods stores and in the spice section of some supermarkets. If unavailable, a combination of dried thyme, basil, savory, and fennel seeds can be substituted.

BAKED SNAPPER WITH CITRUS AND GINGER

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Make three slashes across each side of the fish using a sharp knife. This will keep the fish from curling as it cooks. Place the fish in a shallow baking dish or roasting pan. Cover each side with fresh ginger, then green onions and tomatoes. Season with sea salt. Slice half of the lime and place the slices on top of the fish. Drizzle with the soy sauce, and squeeze the other half of the lime over the fish. Cut the lemon in half and set in the pan. Cover the whole dish with aluminum foil.
• Bake the fish until the flesh is opaque and can be flaked with a fork, about 20 minutes. Squeeze the baked lemon halves over the fish before serving. Serve the fillet on the top side first, then gently lift out the backbone, while helping the flesh off the bones with your knife. It's much easier than trying to turn the fish over.

SNAPPER WITH LINGUINE AND CITRUS CREAM SAUCE

Steps:

• 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.

PASTA WITH CITRUS CREAM SAUCE

Steps:

• In a skillet over med-low heat, warm the cream.
• Add in the cognac or dry sherry, lemon and orange zest, and salt; simmer 7-10 minutes.
• Add in the mint and basil.
• Toss the hot, drained pasta with the sauce and grated cheese.
• Serve immediately.