Tequila fans, save a little
bit of the good stuff to make a simple, savory, slightly tangy drizzle for a
hearty piece of fish. Whether you bake, grill, or blacken the snapper, this
easy drizzle tops it off with some flavorful, not-so-common pizazz.
Serves 2
Ingredients
- juice of 1 whole lime
- 1 tbsp tequila
- 1 tbsp finely chopped
cilantro
- 2 tsp olive oil, plus more
for rubbing
- 1/4 tsp dried red chile
flakes
- sea salt
- freshly ground black pepper
- 2 6-oz red snapper filets, with skin on 1 side
 |
| Drizzle Ingredients |
 |
| Red Snapper Filets |
Preparation
- Preheat the oven to 400°F.
- Combine the lime juice,
tequila, cilantro, 2 teaspoons of oil, and chile flakes in a small saucepan or
skillet and season with salt and pepper. Warm gently over low heat.
 |
| Warmed Drizzle Ingredients |
- Meanwhile, line a baking
sheet with parchment paper. Rub the red snapper filets with olive oil and
season with salt and pepper. Place skin-side down on the prepared pan and bake
until the flesh flakes easily with a fork, 10 minutes.
 |
| Ready to Bake |
 |
| Baked Red Snapper |
Transfer to plates and drizzle with the
tequila-lime mixture. Serve right away.
 |
| Baked Red Snapper with Tequila-Lime Drizzle |
No comments:
Post a Comment