asparagus and rice
Course: Entree
Cuisine: American
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Servings: 2
  • 2 6-7 ounce Red Snapper Fillets
  • Sea Salt and Black Pepper
  • 6 jumbo shrimp peeled and deveined 16-20 count
  • 12 in grape tomatoes – cut half long way
  • 1 tablespoon olive oil
  • 1 tablespoon fresh cilantro -chopped
  • 2 ounces tequila
  • 2 tablespoons unsalted butter
  • 1 tablespoon brown sugar
  • juice from one lime
  • 1 tablespoon lime zest
  1. Season Red Snapper with Sea Salt and Black Pepper
  2. in a large saute pan add olive oil and allow pan to get hot before adding snapper
  3. Add Snapper to pan and sear the top unitl nicely brown
  4. Place snapper in baking dish with a little water and place in 350 oven for 15 minutes to finish cooking
  5. In the same pan add additional oil if needed, then saute tomatoes and shrimp till almost fully cooked and remove from heat.
  6. in a small saute pan, add 1 tbsp of butter and after it melts, add in brown sugar and blend well.
  7. add in lime juice and tequila, allow the alcohol in the tequila to burn off.
  8. add in the last tbsp of butter and allow the mixture to thicken and remove from heat
  9. When snapper is done, remove shrimp from saute pan adding to lime sauce and gently reheat
  10. serve Red Snapper (removing bottom skin when taking out of baking dish) and arrange tomatoes around the fish and top with shrimp and margarita sauce
  11. Top with lime zest and chopped cilantro