Pan Grilled Red Snapper With a Cherry Tomato and Basil Sauce on Linguine

Linguine in Italian means "little tongue" due to its appearance. Pasta has a low Glycemic Index (GI) so it does not cause blood glucose levels to rise quickly. Overcooking your pasta affects the quality of its starches and can raise its GI value. The more you cook a starchy food like pasta, the more digestible its starches become, which means that your body converts its carbohydrates to glucose more rapidly. To avoid raising pasta’s GI value, boil it only until it’s al dente, or slightly firm and chewy.

    This combination does not exist.

    Linguine 100.0 grams


    Cherry Tomatoes 40.0 grams

    Cherry Tomatoes

    Garlic 5.0 grams


    Shallots 10.0 grams


    Mixed Salad leaves 25.0 grams

    Mixed Salad leaves

    Basil Leaves 5.0 grams

    Basil Leaves

    Balsamic Dressing by Let's Cook 15.0 ml

    Balsamic Dressing by Let's Cook

    Red Snapper Fillet 125.0 grams

    Red Snapper Fillet

    • Time : 25.0 mins
    • |
    • Calories: 547.0 kcal
    • |
    • Protein : 48.0 g
    • |
    • Fat : 4.0 g
    • |
    • Carb. : 85.0 g
    Take the Fish out of the Fridge
    Take the fish out of the fridge, 15 minutes before you intend to fry It.
    Mise en Place
    Prepare your vegetables as follows:

    Cherry Tomatoes; wash, dry and cut into halves
    Basil; wash and dry.
    Garlic; peel and roughly chop the garlic
    Shallots; peel and mince
    Salad Leaves; wash and dry.
    Boil the Pasta
    Start boiling some water. You will need approximately 1 litre of water and 10g of salt for every 100g of pasta. When the water comes to a boil, add the salt and then add the pasta. It should cook in 8-10 minutes. Keep an eye on it.
    Fry the Fish
    Season the fish with salt and pepper, just before cooking. Heat some oil in a pan, once it’s hot enough start frying the snapper fillets. Roughly 3 minutes aside on a medium flame / heat. Once the fillets are cooked and they slightly coloured on both sides, keep them aside. In the same pan, add some more olive oil and sauté the shallots and garlic for a minute. Then add the cherry tomatoes and some water from the pasta 2 tablespoons. Let it cook for 5 minutes on a gentle heat and then crush the cherry tomatoes once they are soft enough. Lightly tear the basil with your hands and then add it to the tomatoes.

    Once the pasta is ready, take out of the water and directly put into the pan with the cherry tomatoes and basil. Season if required and dress with the extra virgin olive oil just before serving.
    Prepare the Salad
    Dress the salad leaves with the balsamic dressing and extra virgin olive oil, season if required.