65°F
Sponsored by

Red Snapper with Caramelized Pears & Red Light Special Drink

Chef Brooks shows how easy it is to cook Red Snapper.
Red Snapper with Caramelized Pears
Red Light Special Drink

Red Snapper

Ingredients
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

Make
•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
Ingredients
2 pears, seeded
1/2 stick butter
1 tablespoon brown sugar
Tone’s Ground Cinnamon

Make
•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
Ingredients
Ice
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

Make
•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.
Page: [[$index + 1]]
comments powered by Disqus

More Local News