Pan Fried Blue Corn Coated Red Snapper with Green C

Name: Pan Fried Blue Corn Coated Red Snapper with Green Chile Aioli and Creamed Kale
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup mayonnaise; 1 teaspoon finely chopped garlic; 1 poblano pepper, roasted, peeled, seeded and diced; 2 tablespoons fresh lime juice; Salt and freshly ground pepper; 4 large eggs, lightly beaten; Salt and freshly ground pepper; 2 cups seasoned all-purpose flour; 2 cups seasoned blue cornmeal; 4 red snapper fillets (about 6 ounces each); 1/2 cup vegetable oil; 2 pounds kale, center stalks removed; 4 tablespoons unsalted butter; 1 cup heavy cream; 1/8 teaspoon ground nutmeg; Salt and freshly ground pepper

Servings: persons

1 cup mayonnaise
1 teaspoon finely chopped garlic
1 poblano pepper, roasted, peeled, seeded and diced
2 tablespoons fresh lime juice
Salt and freshly ground pepper
4 large eggs, lightly beaten
Salt and freshly ground pepper
2 cups seasoned all-purpose flour
2 cups seasoned blue cornmeal
4 red snapper fillets (about 6 ounces each)
1/2 cup vegetable oil
2 pounds kale, center stalks removed
4 tablespoons unsalted butter
1 cup heavy cream
1/8 teaspoon ground nutmeg
Salt and freshly ground pepper

1
Combine all ingredients in a blender and blend until smooth.
2
Season the eggs lightly with salt and pepper.
3
Place the eggs, flour, and cornmeal 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 both sides lightly in the cornmeal and shake off any excess.
9
Saute for 3 minutes on each side and drizzle with the red pepper sauce.
10
Serve immediately, garnished with green chile aioli.
11
Blanch the kale in lightly salted water until tender, rinse in ice water, drain and cut into 1/2-inch ribbons.
12
In a large saute pan over medium heat, melt the butter and add the kale, cream and nutmeg.
13
Reduce the heat to low and cook for 5 minutes, or until the cream has reduced and thickened.
14
Season with salt and pepper to taste.

1566

kcal

Calories

122

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: 1 cup mayonnaise, 1 teaspoon finely chopped garlic, 1 poblano pepper, roasted, peeled, seeded and diced, 2 tablespoons fresh lime juice, and more.

Yes, Pan Fried Blue Corn Coated Red Snapper with Green Chile Aioli and Creamed Kale falls under the Vegetarian 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!

Pan Fried Blue Corn Coated Red Snapper with Green Chile Aioli and Creamed Kale

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions