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

  • Level: Easy
  • Yield: 4 servings
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Ingredients

3 large eggs, lightly beaten

2 cups all-purpose flour

Salt and freshly ground pepper

12 ounces blue corn tortilla chips

4 red snapper fillets (about 6 ounces each)

6 tablespoons olive oil

Vinaigrette:

2 poblanos, 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, husks removed, blanched, grilled until marked, kernels removed

3 tablespoons olive oil

2 large Vidalia onions, diced

Salt and pepper

2 tablespoons creme fraiche

6 basil leaves, chiffonade

Directions

Vinaigrette:

  1. Season the eggs and flour with salt and pepper. Place the tortilla chips in a 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.
  2. 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 in the ground tortillas and saute for 3 minutes on each side. Drizzle with the vinaigrette and serve immediately.
  3. 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:

  1. 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.

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