INGREDIENTS:4 8-oz. red snapper fillets
1 oz. vegetable oil
½ onion, diced
1 cup cilantro leaves
2 cups heavy cream
1 lb. butter, cut into small cubes
1 shot of tequila
1 cup white wine
½ lime, juiced
as needed, salt and pepperDIRECTIONS:For the Sauce: Reduce onion and cilantro with white wine. Strain. Add heavy cream and reduce until half of the liquid remains. Add lime juice and butter cubes, one by one, until the sauce gets thick. Season with salt and pepper. Add tequila shot. Season snapper with salt and white pepper. In saute pan, heat vegetable oil. When the pan is smoky hot, add snapper, skin-side down. Let cook for one minute. Cover and turn off heat. Let stand for 5 minutes. Serve snapper skin side up with the sauce over half of it.
On the menu, this dish is called Red GoldSERVINGS:4 servingsFrom:From: Chef Edgar Leal, Zur, Miami Beach, FloridaPHOTO CREDIT:Photo Credit: SIMON HARE/ZUR