Courtesy of Dave Durante, executive chef at Sombrero Country Club.
In 4 qt sauce pan, reduce heavy cream by half. Whisk brown sugar until dissolved, add rum and butter, whisking until you have a smooth texture. (At this point, yo
Dredge snapper fillets in flour, egg wash, bread crumbs. Heat skillet to med-hi heat with olive oil. Sauté on one side until slightly brown, turn over and finish cooking. Top with sauce and serve with your favorite starch and vegetable.