Blue Corn Tortilla Crusted Red Snapper With Poblano Vinaigre Recipe
Servings: 4
Ingredients
- 3 lrg Large eggs lightly beaten
- 2 c. all-purpose flour Salt to taste Freshly-grnd black pepper to taste
- 12 ounce blue corn tortilla chips
- 4 x red snapper fillets - (abt 6 ounce ea)
- 6 Tbsp. extra virgin olive oil
- 2 x poblanos roasted, peeled, and seeded
- 1/4 med red onion minced
- 2 Tbsp. fresh lime juice
- 3/4 c. extra virgin olive oil
- 1/2 c. spinach or possibly arugula leaves
- 2 tsp honey Salt to taste Freshly-grnd black pepper to taste
- 6 x ears corn husked, blanched, grilled till marked, kernels removed
- 3 Tbsp. extra virgin olive oil
- 2 lrg Vidalia onions diced Salt to taste Freshly-grnd black pepper to taste
- 2 Tbsp. creme fraiche
- 6 x basil leaves cut chiffonade
Directions
- For the Snapper: Season the Large eggs and flour with salt and pepper. Place the tortilla chips in a food processor and pulse till the chips are finely grnd. Place the Large eggs, flour and grnd tortillas in 3 separate bowls. Season the snapper fillets lightly on both sides with salt and pepper.
- In a large saute/fry pan over medium-high heat, heat the oil. Dredge each fillet in the flour and shake off any excess. Dip into the beaten egg and let the excess drip off. Dredge in the grnd tortillas and saute/fry for 3 min on each side. Drizzle with the vinaigrette and serve immediately.
- For the Vinaigrette: In a blender, combine the poblanos, onion, and lime juice and blend till smooth. While the blender is running add in the oil slowly till emulsified. Add in the spinach and blend till smooth. Add in the honey and season to taste with salt and pepper. May be refrigerated up to 1 day ahead. Bring to room temperature before serving.
- For the Sweet Onion-Corn Relish: Place kernels in a medium bowl. Heat oil in a medium saute/fry pan over medium-high heat, add in the onions and season with salt and pepper. Saute/fry till soft and caramelized. Add in the onions to the corn, mix in the creme fraiche and basil leaves and season with salt and pepper to taste.
- This recipe yields 4 servings.
- Comments: Original title as listed is "Blue Corn Tortilla Crusted Red Snapper With Poblano Vinaigrette And Sweet Onion-Corn Relish."
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 188g | |
| Recipe makes 4 servings | |
| Calories 704 | |
| Calories from Fat 660 | 94% |
| Total Fat 74.62g | 93% |
| Saturated Fat 10.94g | 44% |
| Trans Fat 0.0g | |
| Cholesterol 156mg | 52% |
| Sodium 61mg | 3% |
| Potassium 159mg | 5% |
| Total Carbs 6.31g | 2% |
| Dietary Fiber 0.7g | 2% |
| Sugars 3.94g | 3% |
| Protein 5.33g | 9% |
