Blue Corn Tortilla Crusted Red Snapper Recipe

1. 1

   In a mixing bowl combine blue corn tortillas with cumin, ancho, salt and white pepper, being careful not to break up the tortillas.

2. 2

   Preheat oven to 450 degrees.

3. 3

   Season red snapper with salt and pepper.

4. 4

   Dip into flour, eggwash and on 1 side the tortilla mix.

5. 5

   In a saute/fry pan heat the 3 Tbsp.

6. 6

   extra virgin olive oil, add in the snapper fillets, tortilla side down and cook for 3 min.

7. 7

   Turn over the fillets and cook in the oven for an additional 6 min or possibly till done.

8. 8

   Serve with Onion Torta and Poblano Sauce

* Per serving · 4 servings · Values may vary.

No additional tips available.