Snapper On Angel Hair With Citrus Cream

Recipe Ingredients

4 tablespoons	60ml	Olive oil
4		Shallots - thinly sliced
2		Garlic cloves - chopped
1		Clam juice - (8 oz)
3/4 cup	177ml	Whipping cream
1/2 cup	118ml	White wine
1/2 cup	118ml	Fresh orange juice
2 tablespoons	30ml	Diced drained oil-packed
		Sun-dried tomatoes
1 tablespoon	15ml	Fresh lime juice
1 teaspoon	5ml	Herbes de Provence - see * Note
		= (or salad herbs)
1 teaspoon	5ml	Worcestershire sauce
1/2 teaspoon	2.5ml	Grated orange peel
1/2 teaspoon	2.5ml	Grated lime peel
		All-purpose flour - as needed
4		Red snapper fillets - (5 to 6 oz ea)
8 oz	227g	Angel hair pasta
2 tablespoons	30ml	Thinly-sliced fresh basil
		Additional minced orange peel

Recipe Instructions

* Note: 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.

Heat 2 tablespoons oil in heavy medium skillet over medium-high heat. Add shallots and garlic; saute 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.

This recipe yields 4 servings.

Source:
Bon Appetit, June 2002

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