Pan-fried red snapper fillets with a tropical coconut-lime-pepper sauce.
2 tablespoons EACH butter and olive oil
1 whole clove garlic
4 red snapper fillets
1/2 cup coconut milk
Juice and zest of 1 or 2 limes
1/2 teaspoon (or more) bottled hot pepper sauce
Put butter, olive oil and garlic clove in a large skillet. Heat until sizzling. Remove garlic and discard. Add snapper fillets and season one side with salt and pepper. Fry 5 minutes, or until lightly browned on one side.
Meanwhile, in a small bowl, mix together coconut milk, lime juice, lime zest and hot pepper sauce. Flip snapper fillets, season with salt and pepper and cook one minute. Pour sauce over and let simmer for 5 minutes until most of the sauce is absorbed. Serves 4.