Pacific Snapper gets coated in cornmeal for an extra crunchy bite then drizzled with a refreshing tequila lime sauce.
The S T R A W B E R R I E S A R E C O M I N G and I feel like they are early. What about you guys? Do you have strawberries yet? If you do, I have a little Strawberry Jicama Salsa that looks pretty and tastes amazing with your Cornmeal Crusted Pacific Snapper in Tequila Lime Sauce!
This recipe calls for Pacific Snapper, after all we are in the PNW, but you can use any type of rock fish…a.k.a. ugly fish. Most of us only see prepared fish from the market and never get a chance to actually reel in one. I, on the other hand, spent many days on the boat with my dad. Typically we fished for salmon and halibut, but occasionally we would reel in a rock fish and my dad treated these as ‘catch and release’ as in he didn’t want to bother with then or eat them. He called them the ugly fish.
Rock fish, Snapper, Cod, they are all very similar and can be used in this dish interchangeably. I’d love to hear what kind of fish you used in this recipe. Make sure to comment or tag me in your Instagram post!
Cornmeal Crusted Pacific Snapper with Tequila Lime Sauce
Ingredients
Pacific Snapper (or any rock fish)
- 1.5 – 2 lbs pacific snapper
- 2 cup cornmeal
- 2 eggs beaten
- 1 cup flour
- salt and pepper
- 1 tbsp Zatarain’s cajun seasoning or any spicy seasoning
- Cooking oil to fill large fry pan
Tequila Lime Sauce:
- ½ cup tequila
- 1 clove garlic minced
- 1 tbsp shallot minced
- 2 tbsp lime juice
- 1 tsp cilantro chopped
- 2 tbsp butter
- 2 tbsp cream
- 1 pinch sugar
Strawberry Jicama Salsa:
- ½ cup jicama long diced
- 1 cup strawberry sliced, then halved again
- ¼ cup cilantro chopped
- ½ jalapeno diced
- ¼ red onion diced
- 1 clove garlic minced
- ½ lime juiced
- 1 tsp rice vinegar
- 1 tsp honey