Pan Seared Red Snapper & Shrimp
Ingredients
The seafood
-
12
ounces
Red Snapper Fillets
-
6
jumbo shrimp
peeled and deveined
The sauce and seasoning
-
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
The vegetables
-
12
in
grape tomatoes - cut in half
The seasoning
-
Sea Salt and Black Pepper
Instructions
- 1. Season the Red Snapper with sea salt and black pepper.
- 2. Heat olive oil in a large sauté pan until hot, then add the snapper.
- 3. Sear the snapper until the top is nicely browned.
- 4. Transfer the snapper to a baking dish with a little water and bake in a preheated oven at 350°F for 15 minutes.
- 5. In the same pan, add more oil if needed, then sauté the tomatoes and shrimp until almost fully cooked, then remove from heat.
- 6. In a small sauté pan, melt 1 tablespoon of butter, then add brown sugar and mix well.
- 7. Stir in lime juice and tequila, allowing the alcohol to burn off.
- 8. Add the last tablespoon of butter to the mixture and let it thicken, then remove from heat.
- 9. Once the snapper is done, add the shrimp to the lime sauce and gently reheat.
- 10. Serve the snapper, removing the bottom skin, and arrange the tomatoes around it, topping with shrimp and margarita sauce.
- 11. Garnish with lime zest and chopped cilantro.
Nutrition Facts (estimated)
Servings
2
Calories
446
Total fat
21g
Total carbohydrates
8g
Total protein
39g
Sodium
254mg
Cholesterol
138mg
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