Blue Corn Tortilla Red Snapper with Poblano Vinaigrette and Sweet Onion-Corn Relish

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Poblano Vinaigrette: 

2 poblano peppers, roasted, peeled, and seeded

1/4 medium red onion, chopped

2 tablespoons fresh lime juice

3/4 cup olive oil

1/2 cup spinach or arugula leaves

2 teaspoons honey

Salt and freshly ground pepper

Sweet Onion-Corn Relish:

6 ears of corn, roasted and kernels removed

3 tablespoons olive oil

2 large Vidalia onions, medium dice

Salt and pepper to taste

2 tablespoons creme fraiche

6 basil leaves, chiffonade

Red Snapper:

3 large eggs, lightly beaten

2 cups all-purpose flour

Salt and freshly ground black pepper

12 ounces of blue corn tortilla chips

Four 6-ounce red snapper fillets

6 tablespoons olive oil