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Spicy Snapper with Linguini

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    Nutrition Info . . .

    NutrientsLipids, Cellulose
    VitaminsA, B9, C
    MineralsNatrium, Chlorine, Phosphorus, Cobalt, Molybdenum

    Ingredients Jump to Instructions ↓

    1. 12 oz dry linguini

    2. 2 cloves

    3. garlic, minced

    4. 3/4 tsp kosher salt

    5. 1/2 tsp ground corinader

    6. 1/2 tsp paprika

    7. 2 fillets (about 20 oz)

    8. red snapper or flounder, pin bones removed

    9. 3 Tbsp olive oil, divided

    10. 1 medium bulb fennel, thinly sliced (about 2 cups)

    11. 1/2 Thai chili or serrano pepper, sliced (about 1 tbsp)

    12. 1 Tbsp lemon zest

    13. 1 Tbsp lemon juice

    14. 1 Tbsp chopped flat-leaf parsley

    15. 1 Tbsp chopped fennel fronds

    Instructions Jump to Ingredients ↑

    1. Cook pasta in lightly salted water and drain. Combine garlic, 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 -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.

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