Butter - 12 tablespoons - in all
Tequila - 1/2 cup - Cuervo Especial
Garlic - 2 cloves, finely minced or 1 teaspoon powder
Green onions or scallion - 1/4 cup, finely chopped, green and white
Lime juice - 2 tablespoons fresh
Chapala hot sauce- 2 tablespoons - or more to taste
Capers - 2 tablespoons, rinsed (if using large capers, chop them)
Parsley - 2 tablespoons, minced

 

Heat 4 tablespoons of butter over medium heat in a saucepot or skillet until it begins to color. When butter is bubbly and golden, add minced garlic and scallions - lower temperature and add tequila. Cook for a minute or two until it begins to thicken. Add lime juice and Chapala hot sauce.

Over very low heat, whisk in remaining 8 tablespoons butter, 1 tablespoon at a time. Sauce will thicken to a satiny consistency. Stir in capers and minced parsley and serve over fish fillets.