Seafood Pasta Recipe - Mark's Cuisine #93

mixed seafood

🥗Healthier: sustainable fish

💰Cheaper: canned tuna

Canned tuna is more affordable and still offers a seafood flavor.

white wine

🥗Healthier: non-alcoholic wine

💰Cheaper: chicken broth

Chicken broth can provide moisture and flavor without the cost of wine.

Put a pot of water on to boil for the linguine.

Heat a little olive oil in a pan on high heat.

Place the snapper skin side down in the pan and fry for about 2 minutes.

Turn the snapper over and fry for another 2 minutes until cooked through, then let it rest.

Add about 1.5 tablespoons of butter to the pan.

Add optional chili to the butter in the pan.

Add finely sliced red onion to the pan and sauté.

Add strained fennel to the pan and cook for a couple of minutes until it starts to soften.

Add about 0.75 cups of fish stock to the pan and bring it to a simmer.

Debone the snapper using tweezers and flake it with a fork, removing any visible bones.

Add the undercooked linguine to the simmering fennel and stock mixture and cook for about 1 minute to finish cooking the pasta.

Add the flaked snapper to the pasta and toss everything together with lime or lemon juice.

Plate the pasta and garnish with broad leaf parsley and ground pepper.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens