Grilled snapper with Jose Cuervo tequila lime butter sauce is a delightful and flavorful seafood dish that highlights the delicate taste of fish with the zesty and tangy notes of tequila lime butter sauce. Grilling the snapper adds a smoky and charred flavor, while the buttery sauce complements the fish beautifully. See full recipe below!

• Four snapper fillets (about 6-8 ounces each), skin-on
• Two tablespoons of olive oil
• Salt & pepper to taste
• Lime wedges, for serving

For the Jose Cuervo Tequila Lime Butter Sauce

• 1/2 cup (one stick) unsalted butter, softened
• Zest of one lime
• Two tablespoons of Jose Cuervo tequila
• Pinch cayenne
• Two tablespoons fresh lime juice
• One tablespoon chopped fresh cilantro
• Salt & pepper to taste

Instructions

In a bowl, combine the softened butter, lime zest, tequila, fresh lime juice and chopped cilantro.

Mix the ingredients until well combined and season with salt and pepper to taste.

Transfer the tequila lime butter onto a sheet of plastic wrap and shape it into a log or roll.

Wrap the plastic wrap tightly around the butter, twisting the ends to seal.

Place the butter in the refrigerator to firm up while you begin to prepare the fish.

Preparing the Snapper

Pat the snapper fillets dry with paper towels.

Brush each fillet with olive oil and season both sides with salt and pepper.

Preheat your grill to medium-high heat and brush the grill grates with olive oil to prevent sticking.

Grilling the Snapper

Place the snapper fillets on the grill, skin-side down.

Grill for 4-5 minutes on each side or until the flesh is cooked through and has distinct grill marks. The skin should be crispy.

Serve

Remove the fillets from the grill and transfer to a serving platter

Top each fillet with a slice of Jose Cuervo Tequila Lime Butter allow it it to melt and coat the fish.

Garnish with lime wedges and fresh cilantro