Pan Seared Red Snapper and Shrimp in a Lime Margarita Sauce
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!
Servings: 2
Calories: 446kcal
Ingredients
- 12 ounces Red Snapper Fillets 2 filets
- 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
Instructions
- 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 tablespoon 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 tablespoon 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
Nutrition
Calories: 446kcal | Carbohydrates: 8g | Protein: 39g | Fat: 21g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 138mg | Sodium: 254mg | Potassium: 793mg | Fiber: 1g | Sugar: 7g | Vitamin A: 680IU | Vitamin C: 11mg | Calcium: 94mg | Iron: 1mg