To make the salsa: Combine all ingredients in a small mixing bowl and let stand at least 20 minutes and up to 1 hour.
To make the snapper: Toss the tortilla chips with the cayenne and curry powder and spread on a large plate. Whisk the egg white with the hot sauce and season with salt and pepper.
Heat the olive oil and wine in a large nonstick saute pan over medium-high heat. Dip each fillet in the egg white, then dredge in the tortilla chip mixture and place in the pan. Saute until crust is browned and fish is just cooked through, 4 to 5 minutes per side.
Divide the snapper among 4 plates and spoon salsa over the top. Serve immediately.
Copyright 2002, Janette Barber and Christina Deyo, all rights reserved