Blue Corn Tortilla Red Snapper With Poblano Vinaigrette A
| 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)
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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