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

Recipe courtesy Bobby Flay, Meso Grill, Bolo, New York City

Rated 5 stars out of 5
  • Rate This Recipe
  • Read 2 Reviews
Total Time:
--
Yield:
--
Level:
Easy
x

Save To My Recipe Box

Please limit to 20 characters

Saving Recipe

Adding Recipe

Or Do Not Add

Success

This recipe was saved to your Folder_Name folder.

x

Save To My Recipe Box

Please sign in to save this recipe to your Recipe Box!!

25 Characters Max

Enter Time:

:
:

You can create up to five timers

Ingredients

POBLANO VINAIGRETTE:

  • 2 poblano peppers, roasted, peeled, and seeded
  • 1/4 medium red onion, chopped
  • 2 tablepsoons fresh lime juice
  • 3/4 cup olive oil
  • 1/2 cup spinach or arugula leaves
  • 2 teaspoons honey
  • Salt and freshly ground pepper

Directions

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
  • 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

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.

Print Recipe

Browse Reviews by Keywordnew!

Loading review filters...

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

Newest Ratings and Reviews

Read all 2 reviews

  • on November 02, 2005

    Flag

    Easy to make. The flavors work so well together. I cut the fillets into small pieces and made the meal into fish tacos.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on July 08, 2005

    Flag

    We didn't make the relish, but both the fish and poblano sauce were amazing. We also made the sauce with canned chipotle's, which was really good too.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
Advertisement

See More Recipes Like This From Food.com

Free Recipe of the Day Newsletter

Let Food Network chefs plan what's for dinner, with quick and easy recipes delivered to your inbox daily.

Ads by Google

© 2013 Television Food Network G.P. All rights reserved.