Snapper (any fish) with Margarita Cream Cheese

This recipe works well with any type of fish that either fairly thin, yet sturdy or that can be butterflied to about 1/4 inch thick. I first used the recipe on speckled trout and it was fantastic! You can use the whipped cream cheese in a tub – or just leave the refrigerated cream cheese out for an hour and you’ll be fine.

Snapper (any fish) with Margarita Cream Cheese


  • 4 snapper fillets butterflied so that the meat is about 1/4 inch thick
  • salt and pepper
  • 2/3 cup softened cream cheese
  • 2 tablespoons tequila
  • 1 tablespoon sweet and sour mix
  • 1 teaspoon sweetened lime juice
  • 1 lime juice only
  • 2 garlic cloves minced
  • 2 tablespoons fresh cilantro leaves minced
  • 1/4 cup crushed cracker crumbs


  • Season fish with salt and pepper. In a bowl, combine remaining ingredients. Lay fillets flat on a work surface. Spread cream cheese mixture evenly over fillets. Roll fillets up snugly, but try and keep the filling from squeezing out. Place the fillets, seam side down in a lightly buttered baking dish. Place in a 375 degree oven for 15 minutes or until fish is just cooked.

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