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Ingredients

• 12 oz  dry linguini
• 2 cloves  garlic, minced
• 3/4 tsp  kosher salt
• 1/2 tsp  ground corinader
• 1/2 tsp  paprika
• 2 fillets (about 20 oz)  red snapper or flounder, pin bones removed
• 3 Tbsp  olive oil, divided
• 1 medium  bulb fennel, thinly sliced (about 2 cups)
• 1/2   Thai chili or serrano pepper, sliced (about 1 tbsp)
• 1 Tbsp  lemon zest
• 1 Tbsp  lemon juice
• 1 Tbsp  chopped flat-leaf parsley
• 1 Tbsp  chopped fennel fronds

Description

Fresh Chile Peppers Heat Up The Pasta For This Mediterranean-inspired Fish Dinner.

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