- Snapper Filets
- Canyon Foods Chile Lime Sauce
- Adam’s Reserve Sweet & Spicy Seafood Rub
- Ottavio Extra Virgin Olive Oil
- Jasmine Rice
Cook Jasmine Rice according to package directions.
Pour enough Olive Oil in heavy skillet to about 1/4 inch deep, heat over medium high heat until shimmering, meanwhile rub all sides of Snapper with Olive Oil and then heavily coat with Seafood Rub. Fry, turning once in Olive Oil until fish flakes. It will be crispy and blackened on the outside. Remove Fish and discard Olive Oil. Pour Chile Lime Sauce into pan and add Snapper bring to a boil, spooning Sauce over Fish, let simmer for 3 minutes.
Place Rice on Serving Platter and place Snapper on top, pour remaining sauce over all.