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

Name: Blue Corn Tortilla Crusted Red Snapper with Poblano Vinaigrette and Sweet Onion-Corn Relish
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 large eggs, lightly beaten; 2 cups all-purpose flour; Salt and freshly ground pepper; 12 ounces blue corn tortilla chips; 4 red snapper fillets (about 6 ounces each); 6 tablespoons olive oil; 2 poblanos, roasted, peeled and seeded; 1/4 medium red onion, chopped; 2 tablespoons fresh lime juice; 3/4 cup olive oil; 1/2 cup spinach or arugula leaves; 2 teaspoons honey; Salt and freshly ground pepper; 6 ears of corn, husks removed, blanched, grilled until marked, kernels removed; 3 tablespoons olive oil; 2 large Vidalia onions, diced; Salt and pepper; 2 tablespoons creme fraiche; 6 basil leaves, chiffonade

Servings: persons

3 large eggs, lightly beaten
2 cups all-purpose flour
Salt and freshly ground pepper
12 ounces blue corn tortilla chips
4 red snapper fillets (about 6 ounces each)
6 tablespoons olive oil
2 poblanos, roasted, peeled and seeded
1/4 medium red onion, chopped
2 tablespoons fresh lime juice
3/4 cup olive oil
1/2 cup spinach or arugula leaves
2 teaspoons honey
Salt and freshly ground pepper
6 ears of corn, husks removed, blanched, grilled until marked, kernels removed
3 tablespoons olive oil
2 large Vidalia onions, diced
Salt and pepper
2 tablespoons creme fraiche
6 basil leaves, chiffonade

1
For the Snapper: Season the eggs and flour with salt and pepper.
2
Place the tortilla chips in a food processor and pulse until the chips are finely ground.
3
Place the eggs, flour and ground tortillas in 3 separate bowls.
4
Season the snapper fillets lightly on both sides with salt and pepper.
5
In a large saute pan over medium-high heat, heat the oil.
6
Dredge each fillet in the flour and shake off any excess.
7
Dip into the beaten egg and let the excess drip off.
8
Dredge in the ground tortillas and saute for 3 minutes on each side.
9
Drizzle with the vinaigrette and serve immediately.
10
For the Vinaigrette: In a blender, combine the poblanos, onion, and lime juice and blend until smooth.
11
While the blender is running add the oil slowly until emulsified.
12
Add the spinach and blend until smooth.
13
Add the honey and season to taste with salt and pepper.
14
May be refrigerated up to 1 day ahead.
15
Bring to room temperature before serving.
16
For the Sweet Onion-Corn Relish: Place kernels in a medium bowl.
17
Heat oil in a medium saute pan over medium-high heat, add the onions and season with salt and pepper.
18
Saute until soft and caramelized.
19
Add the onions to the corn, fold in the creme fraiche and basil leaves and season with salt and pepper to taste.

1277

kcal

Calories

Fat

101

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 3 large eggs, lightly beaten, 2 cups all-purpose flour, Salt and freshly ground pepper, 12 ounces blue corn tortilla chips, and more.

Yes, Blue Corn Tortilla Crusted Red Snapper with Poblano Vinaigrette and Sweet Onion-Corn Relish falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

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

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