This tequila butter sautéed fish is a new favorite of mine. I used Snapper, but any hard white fish would be great prepared like this. I am definitely going to use it on walleye and sunfish this summer. Snapper can be expensive. I was lucky enough to get mine fresh on a fishing trip I just took. If you can’t get your’s fresh, try to get fish that has never been frozen. I think it makes a big difference in the texture.
For this recipe, you need:
- 2 filets of Snapper (or other hard white fish)
- 1/4 cup Butter
- 3 shakes of dried Parsley
- 1 Clove of Garlic crushed
- 1 1/2 oz. of Tequila
The directions are equally simple. Melt the butter in a pan, add the parsley and garlic. Heat on medium high heat until the garlic and butter begin to brown. Then pour in the Tequila.
Sautee the fish. Flip each fillet when cooked, about 3-4 minutes each side. The fish should have a slightly golden brown texture to them and flake apart.
Top with fresh cilantro and serve with avocado and limes.
Let me try to explain how good this was. My son Johnnie, who has about 4 approved foods ate half of what was cooked for this post.
