Recipe courtesy of Bobby Flay
Save Recipe Print
Yield:
4 servings
Level:
Easy

Ingredients

Vinaigrette:
Sweet Onion-Corn Relish:

Directions

Vinaigrette:

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.

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.

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:

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.

My Private Notes

Add a Note
Get the Recipe

Buffalo Chicken Enchiladas

Rotisserie chicken is the time-saving secret to this mashup of favorites.

IDEAS YOU'LL LOVE

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

Recipe courtesy of Bobby Flay

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

Recipe courtesy of Bobby Flay

Potato Crusted Red Snapper

Recipe courtesy of Kelly Yambor

Blue Corn Tortillas

Recipe courtesy of Jeffrey Alford|Naomi Duguid

Salt and Herb Crusted Red Snapper

Recipe courtesy of Emeril Lagasse

Salt Crusted Whole Red Snapper

Recipe courtesy of Tyler Florence

Blue Corn Tortilla Stack

Recipe courtesy of Mary Sue Milliken|Susan Feniger

Baked Red Snapper in a Salt Crust

Recipe courtesy of David Rosengarten

Tortilla Crusted Salmon with Fire Roasted Corn Salsa

Recipe courtesy of El Tovar

Browse Reviews By Keyword

          Latest Stories