Brighten your fillets with fresh fruit, agave, and tequila.

Texas Citrus-Glazed Fish

– 4 red snapper fillets (or other fish), about 8 oz. each
– 1 each blood orange, lemon, and navel orange peeled, seeded, and quartered
– 2 Tbsp. shallots, minced
– 1 1⁄2 cups agave syrup
– 1 cup distilled white vinegar
– 1⁄2 cup tequila
– 1 Tbsp. unsalted butter
– 2 Tbsp. minced garlic
– 3⁄4 cup chopped onions
– 3⁄4 cup chopped green bell pepper
– 3⁄4 cup chopped red bell pepper
– 1⁄2 cup Worcestershire sauce
– 2 cups long-grain rice
– 3 bay leaves
– 1 1⁄2 cups pecan halves or pieces, lightly toasted
– 2 Tbsp. vegetable oil

For the Citrus-Arugula Salad
– 1 each lemon, blood orange, and navel orange
– About 4 oz. baby arugula
– 12 cherry tomatoes, halved
– About 3 Tbsp. Steen’s sugarcane vinegar (optional)

1. Combine the blood orange, lemon, navel orange, shallots, agave syrup, vinegar, and tequila in a saucepan and bring to a boil. Reduce the heat to low and simmer until the mixture has reduced to a syrupy consistency. Remove from the heat and let cool. Transfer the mixture to a blender, and pulse to puree the solids. Strain the mixture through a sieve and reserve.

2. Put the butter in a medium saucepan over medium heat. Add the garlic, onions, and peppers, and saute for about 2 minutes. Add the Worcestershire sauce and cook, stirring, for another minute. Add the rice, 33⁄4 cups water, and bay leaves along with generous dashes of salt and pepper. Stir once, just to incorporate, then bring to a boil and cook until the water level reaches the top of the rice. Do not stir, but shake the pot occasionally. When all the liquid has dissipated, cover the pot, set to simmer, and allow the rice to steam for 5 minutes. Fluff with a fork, then fold in the pecans. Keep warm.

3. Segment the additional fruit. Put them in a bowl with the arugula, tomatoes, and Steen’s vinegar (if using). Season with salt and pepper, and toss.

4. Season the fillets. Add the oil to a large wide skillet over medium-high heat. When the oil is hot but not smoking, add the fillets and cook for about 2 minutes per side. Remove the fillets to a sheet pan and brush with the glaze.

5. Divide the rice among four plates. Place a fillet on each, and garnish with the citrus-­arugula salad. Drizzle a bit more of the citrus glaze over the salad and fish. Serve immediately. Serves 4.