CELEBRATE CINCO de MAYO ~ 'SPIRITED' MARGARITA SNAPPER / FIESTA SLAW / SOMBRERO

'SPIRITED' MARGARITA SNAPPER

4 (6-oz) snapper (or salmon) fillets

1/2 cup tequila

1/4 fresh lime juice & zest

1/4 cup triple sec (or orange juice)

1/4 cup extra-virgin olive oil

2 tsp. minced garlic

2 tsp. freshly ground black pepper

1/2 cup chopped cilantro

fresh cilantro for garnish

• Combine tequila, lime juice, zest, triple sec, olive oil, garlic and pepper. Pour over fillets and marinate several hours, turning often.
• Remove snapper from marinade (save) and grill snapper until desired doneness, 6-12 minutes. (Do not overcook).
• While fish is grilling, bring marinade to boil and simmer 5 minutes. Serve over fish garnished with additional chopped fresh cilantro. (4 servings)

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FIESTA SLAW

1 lb. shredded cabbage

1-2 shredded carrots

1 julienne sliced red pepper

1 julienne sliced orange pepper

1 julienne sliced yellow pepper

5-6 sliced green onions

1 diced cucumber

6 sliced radishes

1/4 cup chopped fresh parsley

3 Tbsp. fresh lime juice & zest

2 Tbsp. white wine or white balsamic vinegar

3 Tbsp. salad oil

1/2 tsp. cayenne pepper

3 Tbsp. sugar

1 tsp. coarse salt

freshly ground black pepper

• Toss together cabbage, carrots, peppers, green onions, cucumber, radishes, and parsley in large salad bowl.
• Whisk together lime juice, zest, vinegar, oil, cayenne, sugar, salt & pepper. Pour over slaw and toss well. Let stand at room temperature 30 minutes before serving. (6 servings)

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SOMBRERO

~ Delicious after dinner drink

For each drink:

1 1/2 oz coffee brandy

1 oz light cream

Pour brandy into an old-fashioned glass over ice cubes. Float cream on top and serve.