Creating recipes isn't a pastime—it's a passion. And a lot of fun.

The rules are few: Use 99% fresh ingredients (or thereabouts); make the dish simple but flavorful; make the dish flavorful but simple; be creative, not silly.

With this blog, I want to share new recipes, along with tips on ingredients and preparation, and, hopefully, show new cooks (and non-cooks) the pleasure in setting the table with a delicious homemade meal. The Briny Lemon is about fresh, simple, flavorful ingredients and easy cooking methods that help you bring the best to your family table. Your comments are welcome!

Friday, September 9, 2016

Baked Red Snapper with Tequila-Lime Drizzle

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

  • 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
  1. Preheat the oven to 400°F.
  2. 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
  1. 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