Baked Fish Fillets with Citrus-Tequila Sauce

Pescado al Horno con Salsa Limón y Tequila
On a steamy evening in Puerto Angel on the Pacific coast, my friends and I gathered to eat in a simple thatched-roof restaurant just steps from the beach. I ordered an ice cold cerveza (beer) and the "catch of the day"—in this case, baked fillets of red snapper. A simple sauce of citrus and tequila was spooned over the fish. Tequila adds a sweet and subtle fruitiness of the agave—from which it's made and mellows the tartness of the lime juice. The fish was served with a huge pile of French fries. This recipe was inspired by that meal; make it with your favorite "catch of the day."
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Ingredients

Makes 4 servings

  • 3 large garlic cloves minced
  • 2 tablespoons olive oil
  • ½ teaspoon salt
  • 4 6- to 7-ounce white fish fillets, each about 3⁄4-inch thick
  • 2 tablespoons fresh orange juice
  • 1 tablespoon fresh lime juice
  • 1 tablespoon tequila
  • 2 tablespoons finely chopped flat-leaf parsley

Instructions

  • Preheat the oven to 400°.
  • Mix half of the garlic with 1 tablespoon of the olive oil and the salt.
  • Rub all over the fish, and place in a single layer on a baking dish and let the fish stand at room temperature about 20 minutes.
  • Bake the fish, uncovered, 12 to 15 minutes, or until the fish is opaque but still moist inside and just barely flakes when tested with a fork.
  • While the fish bakes, heat the remaining tablespoon of oil in a medium skillet, and cook the remaining garlic until it starts to brown, 45 seconds.
  • Add the orange juice, lime juice, and tequila.
  • Bring to a boil, and immediately stir in the parsley.
  • Remove the pan from the heat.
  • Place the cooked fish on individual serving plates.
  • Stir the fish juices from the baking pan into the sauce.
  • Spoon the sauce over the fish.

Notes / Tips / Wine Advice:

Serve at once.
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Course Fish / Seafood
Cuisine Mexican