Yellowtail Snapper with Mango-Tequila Sauce
| Yield: | 4 Servings |
| Categories: | Seafood |
| 4 | Snapper Fillets (6 Ounces Each); Skinned | |
| 1 | c | Cornmeal |
| 2 | tb | Extra-Virgin Olive Oil; Divided |
| 2 | Shallots; Chopped Fine | |
| 3 | tb | Tarragon Wine Vinegar |
| 1/4 | c | Tequila |
| 1 | c | Chicken Stock |
| 1/4 | c | Orange Juice Concentrate |
| 1 1/2 | c | Mangoes; Diced |
| 2 | tb | Fresh Chives; Chopped |
| Salt And Freshly Ground Pepper To Taste |
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