Blue Corn Tortilla Red Snapper With Poblano Vinaigrette A Recipe
Servings: 4
Ingredients
- 2 x poblano peppers roasted, peeled, and seeded
- 1/4 med red onion minced
- 2 x tablepsoons 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 roasted, and kernels removed
- 3 Tbsp. extra virgin olive oil
- 2 lrg Vidalia onions medium diced Salt to taste Freshly-grnd black pepper to taste
- 2 Tbsp. creme fraiche
- 6 x basil leaves cut chiffonade
- 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 - (6 ounce ea)
- 6 Tbsp. extra virgin olive oil
Directions
- For the Poblano 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. Keep hot till needed.
- For the Red Snapper: Season the Large eggs and flour with salt and pepper. Place the tortilla chips in 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.
- Heat oil, in a large saute/fry pan over medium-high heat. 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 with a side of Sweet Onion-Corn Relish.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 229g | |
| Recipe makes 4 servings | |
| Calories 744 | |
| Calories from Fat 665 | 89% |
| Total Fat 75.19g | 94% |
| Saturated Fat 11.02g | 44% |
| Trans Fat 0.0g | |
| Cholesterol 156mg | 52% |
| Sodium 68mg | 3% |
| Potassium 281mg | 8% |
| Total Carbs 14.92g | 4% |
| Dietary Fiber 2.0g | 7% |
| Sugars 5.37g | 4% |
| Protein 6.87g | 11% |
