Mexican Red Snapper With Chili And Corn Recipe

Name: Mexican Red Snapper With Chili And Corn
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 red snapper fillets; 2 eggs, beaten; 1/4 cup heavy cream (whipping cream unwhipped); 2 teaspoons Tabasco sauce; 1 cup flour; 1 teaspoon salt; 1/2 teaspoon ground black pepper; 1 teaspoon ground cumin; 1/4 cup olive oil; 2 tablespoons butter; 2 cups corn kernels; 1 white onion, peeled and chopped; 2 tomatoes, chopped; 2 red jalapeno peppers, stemmed, seeded and julienned (cut into thin strips); 2 serrano chilies, stemmed, seeded and juienned (cut into thin strips); 1/2 cup sherry wine

Servings: persons

4 red snapper fillets
2 eggs, beaten
1/4 cup heavy cream (whipping cream unwhipped)
2 teaspoons Tabasco sauce
1 cup flour
1 teaspoon salt
1/2 teaspoon ground black pepper
1 teaspoon ground cumin
1/4 cup olive oil
2 tablespoons butter
2 cups corn kernels
1 white onion, peeled and chopped
2 tomatoes, chopped
2 red jalapeno peppers, stemmed, seeded and julienned (cut into thin strips)
2 serrano chilies, stemmed, seeded and juienned (cut into thin strips)
1/2 cup sherry wine

1
Run your fingers over the middle and upper portions of each red snapper fillet to feel for bones. If you find any, pull them out and discard them.
2
In a shallow dish whisk the eggs, heavy cream and Tabasco sauce. Set aside.
3
In a separate shallow dish, combine the flour, salt, black pepper and cumin.
4
Dip each red snapper fillet into the egg mixture (known as an egg wash) and then coat (dredge) them in the flour mixture. Set the fillets aside 10 minutes.
5
In a large saute pan or skillet, heat the olive oil over medium heat. Add the red snapper fillets and saute until golden on each side (about 7 minutes).
6
Remove the fish to a platter and keep warm.
7
Into the skillet add the butter. Once the butter has melted, add the corn, onion, tomatoes and both chilis and saute 10 minutes.
8
Remove the pan from the heat and stir in the sherry (NEVER ADD ANY ALCOHOL TO A PAN OVER THE HEAT).
9
Place the pan back onto the heat. Add the fish, cover the pan and cook 5 minutes.
10
Remove the red snapper fillets and place on serving plates. Spoon the sauce and vegetable around the fillets and serve.

557

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 16 ingredients. The key ingredients include: 4 red snapper fillets, 2 eggs, beaten, 1/4 cup heavy cream (whipping cream unwhipped), 2 teaspoons Tabasco sauce, and more.

Yes, Mexican Red Snapper With Chili And Corn falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Mexican Red Snapper With Chili And Corn

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions