Spicy Snapper with Linguini
- 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.
- Servings Per Recipe 4
- Fat, total(g)11,
- sat. fat(g)2,
- Percent Daily Values are based on a 2,000 calorie diet