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

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

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