PAN SEARED RED SNAPPER & SHRIMP IN A LIME MARGARITA SAUCE – INSIDE MY RESTAURANT KITCHEN
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Servings: 2
INGREDIENTS
- 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
INSTRUCTIONS
- Season Red Snapper with Sea Salt and Black Pepper
- in a large saute pan add olive oil and allow pan to get hot before adding snapper
- Add Snapper to pan and sear the top unitl nicely brown
- Place snapper in baking dish with a little water and place in 350 oven for 15 minutes to finish cooking
- In the same pan add additional oil if needed, then saute tomatoes and shrimp till almost fully cooked and remove from heat.
- in a small saute pan, add 1 tbsp of butter and after it melts, add in brown sugar and blend well.
- add in lime juice and tequila, allow the alcohol in the tequila to burn off.
- add in the last tbsp of butter and allow the mixture to thicken and remove from heat
- When snapper is done, remove shrimp from saute pan adding to lime sauce and gently reheat
- 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
- Top with lime zest and chopped cilantro