Ingredients
- 1 tablespoon butter
- 1/2 onion, sliced
- 1 garlic clove
- 5 leaves epazote
- 1 pound squash blossoms (using only the flower petals)
- 2 cups cream
- Salt and pepper
- 4 red snapper fillets (7 ounces each)
- Salt and pepper
- 1 can huitlacoche
- 1 cup corn
- 1 tablespoon butter
- 16 squash blossoms
- Vegetable Oil
Directions
In a saucepan, add the butter, the onion, garlic and epazote and cook until the onion is transparent. Add the squash blossoms and cook until the flowers wilt. Place the flowers and the sauce in a blender, add the cream and salt and pepper. Blend well and return a sauce to the saucepan and warm up.
Preheat the oven to 350 degrees F:
Place the red snapper fillets on an oven tray. Add salt and pepper. Cook in the oven for 15 minutes or until opaque and firm.
Garnish and side dish:
In a saucepan, add the butter and melt. Add the huitlacoche, the corn.and salt and pepper, to taste. In another saucepan fry the squash blossoms in hot vegetable oil.
Assembly:
On a large plate, place 1/4 cup of the sauce, add the snapper on top and garnish with fried squash blossoms on top of the snapper fillet. Add a side of the corn and huitlacoche mixture.
* Professional Recipe
This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
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