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4 tablespoons olive oil
1/2 c shallots, thinly sliced 
2 garlic cloves, chopped
1 8-ounce bottle clam juice
3/4 cup whipping cream
1/2 cup white wine
1/2 cup fresh orange juice
2 tablespoons diced drained oil-packed sun-dried tomatoes
1 tablespoon fresh lime juice
1 teaspoon herbes de Provence* or salad herbs
1 teaspoon Worcestershire sauce
1/2 teaspoon grated orange peel
1/2 teaspoon grated lime peel

All purpose flour
4 5- 6-ounce red snapper fillets

8 ounces angel hair pasta
2 tablespoons thinly sliced fresh basil
Additional minced orange peel 

Heat 2 tablespoons oil in heavy medium skillet over medium-high heat, add shallots and garlic, sauté 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 and boil (stir occasionally) until sauce is reduced to 1 1/2 cups, cover and set aside.

Place flour in shallow dish, aprinkle snapper fillets with salt and pepper, aredge snapper in flour, turning to coat, shake off excess. Heat remaining 2 tablespoons oil in skillet over medium-high heat, add snapper and cook until brown and cooked through (about 4 minutes per side). Transfer snapper to a plate, add sauce to skillet and bring to simmer.

Meanwhile, cook pasta in large pot of boiling salted water until al dente, drain wel, return to pot, add half of sauce and toss to coat. 

Divide pasta equally among 4 warmed plates, top with snapper, then drizzle with sauce and sprinkle with basil and orange peel.  Serves 4.