As summer continues its impact, it is time to have some dining focus on your family and friends. Try Kelly’s Tequila Sunset Fish made with white fish roulades and my Tequila Sunset Sauce. This dish will set the mood to toast to the glowing sunset spectrum that lingers later with summertime dining. Begin with good white fish fillets (one per person). Melt butter to completely coat the fish, prior to cooking. Sprinkle each, lightly, with some kosher salt. Form and shape the buttered fish into roulade shapes, meaning roll each. Slice an orange into multiple slices. Set the orange slices into the bottom of a bakeware casserole dish. Then, set each roulade onto each of the orange slices. Lightly drizzle the fish with lemon juice, pour a dash of white wine into the bottom of the casserole dish, and, if possible, add a dash of chicken stock. Cover and seal the casserole dish to bake at 350⁰ for about 20 minutes depending on the size and quantity of the fish selection. Meanwhile, prepare the Tequila Sunset Sauce. In a sauté pan, make the reduction base of 2 chopped shallots, a ½ cup of tequila, the peel of a lime, a bay leaf, and a dash of white pepper. Add 2 diced tomatoes and 1 teaspoon of tomato paste. Simmer and reduce. Then, add 4 sticks of butter, little by little. Add, little by little, a ½ cup of cream. Strain. When the fish has baked, plate each with the fish on the orange slice and gently pour the Tequila Sunset Sauce over each fish roulade. Look who’s chasing the sun now … just head west! © Kelly McBride Loft