Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4                    snapper fillets -- (6 ounces each),
                        -- skinned
   1      cup           cornmeal
   2      tablespoons   extra-virgin olive oil -- divided
   2                    shallots -- chopped fine
   3      tablespoons   tarragon wine vinegar
     1/4  cup           tequila
   1      cup           chicken stock
     1/4  cup           orange juice concentrate
   1 1/2  cups          mangoes -- diced
   2      tablespoons   fresh chives -- chopped
                        salt and freshly ground pepper to taste

Preparation:

1. Heat oven to 375F Dip each fish fillet in the cornmeal and dust off excess. 2. In an oven-proof sauté pan large enough to hold the fillets without crowding, heat 1 tablespoon of the olive oil. Add the snapper and sauté for 1 minute. Turn fillet over; then transfer the pan to the oven, and bake the fish for 4 to 5 minutes. the fish should then be opaque, not translucent. 3. While the fish is baking, in a medium saucepan, heat 1 tablespoon olive oil. Sweat the shallots and when translucent, add the vinegar. Let reduce until almost dry. Add the tequila and let reduce by half. Stir in the stock, orange juice concentrate and mangoes. Let simmer for 5 minutes. 4. Pour into blender and process until very smooth. Add the chives and adjust the seasoning. 5. Spoon about 2 tablespoons of sauce onto each dinner plate and set the cooked fish in the center. For a beautiful presentation, decorate with diced mango, or with purple basil and chives. Chicago Tribune Magazine, 12/14/97 Adapted from "Incredible Cuisine"