Margarita
Snapper
1-1/2 pounds snapper filets
1/3 cup tequila
1/2 cup triple sec
3/4 cup fresh lime juice
1 tsp salt
2-3 cloves crushed fresh garlic
2 tsp vegetable oil
3 medium tomatoes, diced
1 medium onion, finely chopped
1 tbsp minced jalapeno pepper
2-4 tbsp chopped fresh cilantro
1 pinch sugar
1. Combine tequila, triple sec, lime juice, garlic, salt, and oil.
2. Place fish in a single layer in a flat dish. Pour tequila mixture over, and
marinate fish for 3 hours in the refrigerator.
3. Remove fish and pat dry. Brush fish on both sides with oil and grind fresh
pepper on it. Save the marinade.
4. Cook on a greased grill over high heat about 4 minutes per side.
5. Just before serving, combine tomatoes, onion, chile, cilantro, sugar, and
salt to make fresh salsa.
6. Boil saved marinade in a saucepan for two minutes, remove and discard the
garlic cloves. Spoon over cooked fish and serve along with the fresh salsa.
Salsa Snapper
Place fish fillets single layer in a glass baking dish and cover with Ro-Tel tomatoes. Sprinkle shredded cheese on top and bake at 350 degrees 25 mins or until cheese is bubbly and brown on top.
Basic Broiled Fish
Dredge your filets in melted butter (the real stuff) and roll in bread crumbs. You can experiment here--try Italian style bread crumbs, or add paprika on top for a splash of color. Broil 5 minutes at 350 degrees being careful not to burn the bread crumb coating.
You can also grill filets prepared this way if you don't want to heat up the house with the oven!
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Oriental
Style Broiled Fish
1-2 pounds fish filets
1 scallion with some green remaining, thinly sliced
steamed spinach
Marinade:
1 tbsp soy sauce
1 tbsp sesame oil
1 tbsp minced ginger
1 tbsp peanut oil
salt and pepper to taste
1. Combine ingredients for marinade in a bowl, mixing well. Marinate the fish
for 45 minutes.
2. Preheat broiler to 350 degrees. Broil filets on a baking sheet six inches
from the heat source five minutes.
3. Sprinkle filets with scallions and serve over steamed spinach.
Chef Robo's Fish Tacos
4 fresh fillets
4 soft flour tortillas
2 cups Angel Hair Cabbage
2 Roma Tomatoes, diced
1/4 cup shredded carrots
1/4 cup grated Cheddar Cheese
Blackening, Cajun red, or Chef Geoffrey's Gabriella
seasoning
Cocktail Sauce, to taste
Season fillets and saute in 2 tablespoons each of butter and olive oil. Warm tortillas on grill or in the microwave. Fill tortillas with Fish fillets, cocktail sauce, cabbage, grated carrots, cheese, and diced tomato. You can add chopped fresh parsley for color, and can serve with salsa or pico de gallo.
Or try serving with Remoulade Sauce:
Kitter's Kicked-Up Remoulade Sauce
1 cup mayonnaise
2 tablespoons Cajun Mustard
2 tablespoons Ketchup
1/2 cup finely chopped White Onion
2 tablespoons finely chopped fresh Parsley
2 tablespoons finely chopped fresh Celery
1 tablespoon chopped Garlic
1 teaspoon Red Pepper Sauce
1 teaspoon Emeralds Essence or Chef Geoffrey's Spicet
Mix all ingredients and chill for two hours before using.
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