**For more great food from America's party state, Nevada, go to the Facebook page called A Taste of Nevada**
The Silver State of Nevada is truly one of the most gorgeous geographical places on the face of the earth. Whether it be the unbelievable beauty of the Nordic lake known as Tahoe, the high desert of the Reno area or the low desert landscape of southern Nevada, the gateway to the southwest, the magic of Nevada is alive and well. There is probably no state in America with such a colorful history and as you will now learn from this new series by internationally renown chef and bestselling cookbook author, Larry Edwards, there is no state which can match Nevada for fresh, healthy and downright delicious food. So, whether you're sunning on the shores of Lake Tahoe, revisiting the west at Virginia City, enjoying "the biggest little city in the world," marveling at the beauty of the capital city of Carson City, playing in Las Vegas or frolicking in fabulous Fernley -- a taste of Nevada is only a fork away!
When you live in Nevada, you get the best of a few different food worlds. We have some incredible Southwest food, some great Mexican fare and we also have our own little Nevada specialties. This dish, Tequila Sunrise Snapper, is a combination of all three and created by Chef Larry Edwards.
When you are at your market buying your red snapper, make sure you get nice robust fillets. Along the spine of the fillets you will find a line of bones. Take a pair of tweezers (or if you want to be macho, use pliers) and pull the bones out. This dish gets its name because the sauce you are going to make and drape over the fish is... tequila sunrise!
Ingredients needed to make Tequila Sunrise Snapper (serves 2):
- 2 red snapper fillets
- 1/2 tsp. ground cumin
- 1/2 tsp. ground red pepper
- 2 Tbs. olive oil
- 2 Tbs. butter
- 2 shallots, minced
- 1/4 cup tequila
- 2 Tbs. Granadine syrup
- 2 Tbs. orange juice
- Run your fingers over the middle of the snapper fillets and feel for bones. If you feel any, pick them out and discard them.
- On each side of the snapper fillets, sprinkle some of the cumin and ground red pepper.
- In a medium saute pan or skillet, heat the oil and butter over medium heat.
- Carefully place the snapper fillets into the pan and saute about 5 minutes per side (or to your desired doneness).
- Remove the snapper fillets from the pan and place on serving dishes. Do not empty the pan of any oil.
- Place the pan back onto the heat and add the shallots. Saute the shallots about 2 minutes.
- In a small bowl whisk together the tequila, Grenadine and orange juice.
- Remove the pan from the heat and stir in the tequila mixture.
- Place the pan back onto the heat and cook the sauce 5 minutes.
- Spoon the sauce over the red snapper and serve.
The new cookbook from Chef Larry Edwards is now available from Amazon.com and bookstores worldwide. One of the most anticipated cookbooks of the year, "Edwardian Cooking: Inspired by Downton Abbey's Elegant Meals."