Blue Corn Tortilla Crusted Red Snapper with Poblano Vinaigrette and Sweet Onion-Corn Relish

Name: Blue Corn Tortilla Crusted Red Snapper with Poblano Vinaigrette and Sweet Onion-Corn Relish
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 4
Cuisine: Global
Ingredients: 118 milliliters spinach or arugula leaves; 6 basil leaves, chiffonade; 340 grams blue corn tortilla chips; 2 Tbsps creme fraiche; 6 ears of corn, husks removed, blanched, grilled until marked, kernels removed; 3 larges eggs, lightly beaten; 473 milliliters all-purpose flour; 2 teaspoons honey; 2 Tbsps fresh lime juice; 177 milliliters olive oil; 3 Tbsps olive oil; 6 Tbsps olive oil; 2 poblanos, roasted, peeled and seeded; 0 mediums red onion, chopped; 680 grams red snapper fillets (about each); 4 servings Salt and pepper; 4 servings Salt and freshly ground pepper; 2 larges Vidalia onions, diced

Need a pescatarian main course? Blue Corn Tortilla Crusted Red Snapper with Poblano Vinaigrette and Sweet Onion-Corn Relish could be a super recipe to try. This recipe covers 57% of your daily requirements of vitamins and minerals. This recipe serves 4. One serving contains 1706 calories, 59g of protein, and 101g of fat. Head to the store and pick up creme fraiche, poblanos, onion, and a few other things to make it today. To use up the honey you could follow this main course with the Honey Gingerbread as a dessert. 1 person found this recipe to be delicious and satisfying.

Instructions

For the Snapper: Season the eggs and flour with salt and pepper.

Ingredients you will need

Salt And Pepper

Snapper

All Purpose Flour

Egg

Place the tortilla chips in a food processor and pulse until the chips are finely ground.

Ingredients you will need

Tortilla Chips

French Fries

Equipment you will use

Food Processor

Place the eggs, flour and ground tortillas in 3 separate bowls. Season the snapper fillets lightly on both sides with salt and pepper. In a large saute 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 ground tortillas and saute for 3 minutes on each side.

Ingredients you will need

Salt And Pepper

Snapper Fillets

Tortilla

All Purpose Flour

Dip

Egg

Cooking Oil

Equipment you will use

Bowl

Frying Pan

Drizzle with the vinaigrette and serve immediately.

Ingredients you will need

Vinaigrette

For the Vinaigrette: In a blender, combine the poblanos, onion, and lime juice and blend until smooth. While the blender is running add the oil slowly until emulsified.

Ingredients you will need

Vinaigrette

Lime Juice

Poblano Pepper

Onion

Cooking Oil

Equipment you will use

Blender

Add the spinach and blend until smooth.

Ingredients you will need

Spinach

Add the honey and season to taste with salt and pepper. May be refrigerated up to 1 day ahead. Bring to room temperature before serving.

Ingredients you will need

Salt And Pepper

Honey

Place kernels in a medium bowl.

Equipment you will use

Bowl

Heat oil in a medium saute pan over medium-high heat, add the onions and season with salt and pepper.

Ingredients you will need

Salt And Pepper

Onion

Cooking Oil

Equipment you will use

Frying Pan

Saute until soft and caramelized.

Add the onions to the corn, fold in the creme fraiche and basil leaves and season with salt and pepper to taste.

Ingredients you will need

Salt And Pepper

Creme Fraiche

Fresh Basil

Onion

Corn

Equipment

Ingredients

Servings:

118milliliters

spinach or arugula leaves 6

basil leaves, chiffonade 340grams

blue corn tortilla chips 2Tbsps

creme fraiche 6

ears of corn, husks removed, blanched, grilled until marked, kernels removed 3larges

eggs, lightly beaten 473milliliters

all-purpose flour 2teaspoons

honey 2Tbsps

fresh lime juice 177milliliters

olive oil 3Tbsps

olive oil 6Tbsps

olive oil 2

poblanos, roasted, peeled and seeded 0mediums

red onion, chopped 680grams

red snapper fillets (about each)4servings

Salt and pepper 4servings

Salt and freshly ground pepper 2larges

Vidalia onions, diced

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Fish can be paired with Pinot Grigio, Gruener Veltliner, and Pinot Noir. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. You could try Attems Ramato Pinot Grigio. Reviewers quite like it with a 4.4 out of 5 star rating and a price of about 14 dollars per bottle.

Attems Ramato Pinot Grigio

Pinot Grigio Ramato continues a tradition of the Republic of Venice, since “ramato”, or coppery, was the term referred to Pinot Grigio in contracts. A special vinification practice led to the use of this term: the must remains in contact with the skins for 24 hours and this practice gives the wine a very distinctive coppery hue. Attems Cupra Ramato boasts a rich, fruity bouquet, and opens full and weighty on the palate, with multi-faceted flavors.It is perfect when paired with fatty fish, with delicate or vegetable-based antipasti, the ideal companion to summer dishes, and is delicious as well as an aperitif.