Categories: Fish, Pasta

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

1. Heat 2 tablespoons of olive oil in a saucepan over medium-high heat. Stir in the

2. shallot and garlic, and cook for 30 seconds. Pour in the vodka, and simmer for 1

3. minute. Add the lemon juice, lime juice, fish sauce, sun-dried tomatoes, fennel

4. seeds, basil, thyme, Worcestershire sauce, 1/2 teaspoon orange zest, and cream.

5. Bring to a simmer, then reduce the heat to medium-low, and continue to simmer

6. until the sauce has reduced by half, 10 to 15 minutes.

7. Bring a large pot of lightly salted water to a boil. Add the linguine, and cook

8. until al dente, 8 to 10 minutes; drain.

9. Meanwhile, season the snapper fillets with salt and pepper, then dredge in the

10. flour. Shake off the excess, and set aside. Heat the remaining 2 tablespoons of

11. olive oil in a large skillet over medium-high heat. Cook the snapper fillets on

12. both sides in the hot oil until nicely browned, and no longer transparent in the

13. center, about 4 minutes per side.

14. To serve, toss the drained linguine with half of the sauce, and divide onto 4

15. plates. Place a snapper fillet onto each plate, and ladle on the remaining

16. sauce. Sprinkle with 1/4 teaspoon orange zest to garnish.

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