Tequila Butter Sauteed Fish

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.


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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.

 

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Top with fresh cilantro and serve with avocado and limes.

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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.

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About Chris 759 Articles
Chris Ashbach is one of the founders of Dan330. Chris is a pilot and avid outdoorsman who loves fishing, hunting, camping, and exploring. He loves taking kids (especially his own) on trips to share his passion of the outdoors. Chris is also a gardener, volunteers at Let's Go Fishing, and teaches Sunday school. Chris holds a MA in Organizational Leadership and is faculty at a local university in Minnesota; teaching undergraduate business classes.