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. Grenadine 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, "Edwardian Cooking: The Unofficial Downton Abbey Cookbook" is now available worldwide and features 80 dishes from the era of the most acclaimed television show in the history of PBS, Downton Abbey.