Red Snapper with Caramelized Pears & Red Light Special Drink

Published 02/17 2014 06:28AM

Updated 01/07 2015 02:00PM

Red Snapper with Caramelized Pears
Red Light Special Drink

Red Snapper

2 red snapper filets
Tone’s Granulated Garlic, to taste
Tone’s Italian Seasoning, to taste
Tone’s Paprika, to taste
Tone’s Cayenne Pepper, to taste
Tone’s Chili Powder, to taste
Lemon juice

•Preheat oven to 400⁰F.
•Take the snapper and score skin with knife.
•Add all seasonings to the snapper, one at a time, making sure to get the rub in all the angles after scoring.
•In a pan, get olive oil very hot, after steaming, reduce heat to medium and gently lay in snapper filets. Cook both sides about 2 minutes a side until crust just starts to form. Lastly, add lemon juice to each side.
•Using tongs remove from the stove and place in greased baking dish. Bake at 400⁰F for about 12 minutes. Remove, let cool and serve with sides.

Caramelized Pears
2 pears, seeded
1/2 stick butter
1 tablespoon brown sugar
Tone’s Ground Cinnamon

•Melt 1/2 a stick of butter in a pan over the stovetop on medium heat. When melted, add brown sugar.
•While sugar is caramelizing, peel and seed pears. Cut pears into thin slices.
•Going back to the pan, add Tone’s Ground Cinnamon, and then add pears to the pan. Cook until as soft or firm as desired. Serve as a side.

Red Light Special Drink
1-1/2 oz. SoCo
1 oz. amaretto
1 oz. Grand Marnier
1 oz. pineapple juice
1 oz. orange juice
1 oz. Grenadine
1/2 oz. club soda
1 strawberry slice, garnish

•Fill shaker and serving glass with ice.
•Add all alcohol ingredients. Place lid on shaker and shake well. Add a little club soda if desired for fizz.
•Pour into glass and garnish with strawberry slice; serve.

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