Spicy Snapper with Linguini

Fresh chile peppers heat up the pasta for this Mediterranean-inspired fish dinner.

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Spicy Snapper with Linguini
Makes: 4 to 6  servings Prep 20 mins Start to Finish 35 mins


  • 12 ounces  dry linguini
  • 2 cloves garlic, minced
  • 3/4 teaspoon  kosher salt
  • 1/2 teaspoon  ground coriander
  • 1/2 teaspoon  paprika
  • 2 fillets red snapper or flounder, pin bones removed (20 oz.)
  • 3 tablespoons  olive oil, divided
  • 1 medium bulb fennel, thinly sliced (about 2 cups)
  • 1/2 Thai chili or serrano pepper, sliced (about 1 tbsp)
  • 1 tablespoon  lemon zest
  • 1 tablespoon  lemon juice
  • 1 tablespoon  chopped flat-leaf parsley
  • 1 tablespoon  chopped fennel fronds


1. Cook pasta in lightly salted water and drain. Combine garlic, 1/2 tsp salt, coriander and paprika and rub on skinless side of fish.

2. Heat 1 tbsp oil in a large nonstick skillet over medium-high heat. Add fennel and tsp salt and cook, turning occasionally, until golden and soft, 4 min. Transfer to a plate, reduce heat to medium and add 1 tbsp oil. Place fish, garlic side down, in the skillet and cook 4 to 6 min per 1/2-inch thickness of fish (or until fish flakes easily when tested with a fork), turning once halfway through cooking time.

3. Toss hot pasta with chile, lemon zest and juice, 1 tbsp oil, cooked fennel, parsley and fennel fronds. Break up cooked fish and gently stir into pasta. Sprinkle with extra zest. Makes 4 to 6 servings.

Nutrition Facts

  • Servings Per Recipe 4
  • cal.(kcal)455,
  • Fat, total(g)11,
  • chol.(mg)42,
  • sat. fat(g)2,
  • carb.(g)55,
  • fiber(g)4,
  • pro.(g)33,
  • sodium(mg)392,
  • Percent Daily Values are based on a 2,000 calorie diet
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