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CATEGORY CUISINE TAG YIELD
Grains, Eggs Clprime1 1 Servings

INGREDIENTS

2 Poblano peppers, roasted
peeled
and seeded
1/4 Red onion, chopped
2 Tablepsoons fresh lime juice
3/4 c Olive oil
1/2 c Spinach or arugula leaves
2 t Honey
Salt and freshly ground
pepper
6 Ears corn, roasted and
kernels
removed
3 T Olive oil
2 Vidalia onions, medium dice
Salt and pepper to taste
2 T Creme fraiche
6 Basil leaves, chiffonade
3 Eggs, lightly beaten
2 c All-purpose flour
Salt and freshly ground
black pepper
12 oz Blue corn tortilla chips
4 Red snapper fillets
6-ounce
6 T Olive oil
62 Fat, 1 Other Carbohydrates

INSTRUCTIONS

In a blender, combine the poblanos, onion, and lime juice and blend
until smooth. While the blender is running add the oil slowly until
emulsified. Add the spinach and blend until smooth. Add the honey and
season to taste with salt and pepper. May be refrigerated up to 1 day
ahead. Bring to room temperature before serving.  SWEET ONION-CORN
RELISH:  Place kernels in a medium bowl. Heat oil in a medium saute pan
over  medium-high heat, add the onions and season with salt and pepper.
Saute until soft and caramelized. Add the onions to the corn, fold in
the creme fraiche and basil leaves and season with salt and pepper to
taste. Keep warm until needed.  RED SNAPPER:  Season the eggs and flour
with salt and pepper. Place the tortilla  chips in food processor and
pulse until the chips are finely ground.  Place the eggs, flour, and
ground tortillas in 3 separate bowls.  Season the snapper fillets
lightly on both sides with salt and  pepper. Heat oil, in a large saute
pan over medium-high heat.  Dredge each fillet in the flour and shake
off any excess. Dip into the  beaten egg and let the excess drip off.
Dredge in the ground  tortillas and saute for 3 minutes on each side.
Drizzle with the  vinaigrette and serve immediately with a side of
Sweet Onion-Corn  Relish.  Converted by MC_Buster.  Per serving: 5683
Calories (kcal); 327g Total Fat; (50% calories from  fat); 102g
Protein; 608g Carbohydrate; 588mg Cholesterol; 1983mg  Sodium Food
Exchanges: 37 Grain(Starch); 2 1/2 Lean Meat; 6  Vegetable; 0 Fruit;
Recipe by: COOKING LIVE PRIMETIME SHOW #CP0029  Converted by MM_Buster
v2.0n.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 4021
Calories From Fat: 2751
Total Fat: 311.2g
Cholesterol: 584.7mg
Sodium: 1521.2mg
Potassium: 1621.6mg
Carbohydrates: 265.3g
Fiber: 16.2g
Sugar: 25.7g
Protein: 54.7g


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