Caribbean Red Snapper is one of my favorite fish. Pan seared and topped with Gulf Shrimp and a lime margarita sauce and its darn near perfection!
When I look for fish to prepare at home or at work, the first questions I ask is what waters did it come from. Sourcing seafood and finding its origin, even down to the country fishing those waters can help you provide your family with safe, sustainable seafood. Everyone thinks because they’re serving seafood and eating healthier its a good thing, but if you’re not careful it can be a bad thing.
So when I found Caribbean Red Snapper at Costco (after a quick search on its source and safety) I bought a bag of IQF fillets to try at home.
The size of the fillets was perfect running around 7 ounces raw, which allowed me to add some shrimp to the dish as a topping.
This hadn’t been the plan when I started dinner originally but as I began to gather ingredients, I saw the limes in my produce drawer begging to be used along with a fresh bunch of cilantro.
The red snapper went really well with the margarita sauce and lime zest and cilantro added another layer of flavors.
If you enjoyed this recipe you’re going to love these fish recipes:
- Blackened Salmon with a Gorgonzola Cream Sauce
- Pan Seared Halibut
- How to Poach Mahi-Mahi (or your favorite fish)
- Grilled Atlantic Rockfish
Pan Seared Red Snapper and Shrimp in a Lime Margarita Sauce
- 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
- Season Red Snapper with Sea Salt and Black Pepper
- in a large saute pan add olive oil and allow the pan to get hot before adding snapper
- Add Snapper to the pan and sear the top until nicely brown
- Place snapper in a baking dish with a little water and place in a 350 degree preheated 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 the lime sauce and gently reheat
- serve Red Snapper (removing bottom skin when taking out of the baking dish) and arrange tomatoes around the fish and top with shrimp and margarita sauce
- Top with lime zest and chopped cilantro