| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Dujour01 |
1 |
servings |
INGREDIENTS
| 12 |
|
Blue corn tortillas; (8-inch), deep fried |
|
|
; and crumbled |
|
|
; coarsely |
| 1 |
ts |
Ground cumin |
| 2 |
tb |
Ancho powder |
| 1 |
tb |
Salt |
| 1 |
ts |
White pepper |
| 4 |
|
Domestic red snapper fillets; (6 ounces each) |
|
|
Salt and freshly ground pepper to taste |
| 1 |
c |
Flour |
| 2 |
c |
Egg wash |
| 3 |
tb |
Olive oil |
|
|
Roasted Poblano Sauce; recipe follows |
INSTRUCTIONS
In a mixing bowl combine blue corn tortillas with cumin, ancho, salt
and white pepper, being careful not to break up the tortillas.
Preheat oven to 450 degrees. Season red snapper with salt and pepper.
Dip into flour, eggwash and on 1 side the tortilla mixture.
In a saute pan heat the 3 tablespoons olive oil, add the snapper
fillets, tortilla side down and cook for 3 minutes. Turn over the
fillets and cook in the oven for an additional 6 minutes or until
done. Serve with Onion Torta and Poblano Sauce
Yield: 4 servings
Converted by MC_Buster.
Recipe by: CHEF DU JOUR SHOW #DJ9279 - BOBBY FLAY
Converted by MM_Buster v2.0l.
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