Pan Fried Blue Corn Coated Red Snapper with Green Chile Aioli and Creamed Kale

4 servings
  • Green Chile Aioli:
  • 1 cup mayonnaise
  • 1 teaspoon finely chopped garlic
  • 1 poblano pepper, roasted, peeled, seeded and diced
  • 2 tablespoons fresh lime juice
  • Salt and freshly ground pepper
  • Red Snapper:
  • 4 large eggs, lightly beaten
  • Salt and freshly ground pepper
  • 2 cups seasoned all-purpose flour
  • 2 cups seasoned blue cornmeal
  • 4 red snapper fillets (about 6 ounces each)
  • 1/2 cup vegetable oil
  • Creamed Kale:
  • 2 pounds kale, center stalks removed
  • 4 tablespoons unsalted butter
  • 1 cup heavy cream
  • 1/8 teaspoon ground nutmeg
  • Salt and freshly ground pepper
Green Chile Aioli:
  • Combine all ingredients in a blender and blend until smooth.

Red Snapper:
  • Season the eggs lightly with salt and pepper. Place the eggs, flour, and cornmeal in 3 separate bowls. Season the snapper fillets lightly on both sides with salt and pepper. In a large saute pan over medium-high heat, heat the oil. Dredge each fillet in the flour and shake off any excess. Dip into the beaten egg and let the excess drip off. Dredge both sides lightly in the cornmeal and shake off any excess. Saute for 3 minutes on each side and drizzle with the red pepper sauce. Serve immediately, garnished with green chile aioli.

Creamed Kale:
  • Blanch the kale in lightly salted water until tender, rinse in ice water, drain and cut into 1/2-inch ribbons. In a large saute pan over medium heat, melt the butter and add the kale, cream and nutmeg. Reduce the heat to low and cook for 5 minutes, or until the cream has reduced and thickened. Season with salt and pepper to taste.

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