Recipe courtesy of Christina Deyo
and
Janette Barber
Janette's Tortilla Chip Snapper with Tequila-Mango Salsa
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 539 calorie
- Total Fat
- 11.5 grams
- Saturated Fat
- 2 grams
- Dietary Fiber
- 6 grams
- Total: 55 min
- Prep: 25 min
- Inactive: 20 min
- Cook: 10 min
Ingredients
Salsa:
1 ripe mango, diced
1 red bell pepper, diced
2 plum tomatoes, diced
1/2 cup crushed pineapple, strained
1/2 cup orange juice
1 tablespoon grated lime zest
1 lime, juiced
1 tablespoon tequila
1 teaspoon minced fresh ginger
1 tablespoon chopped fresh cilantro leaves
Salt and freshly ground pepper
Snapper:
2 cups finely crushed baked tortilla chips
1 teaspoon cayenne pepper
1 tablespoon curry powder
1 egg white
2 dashes hot pepper sauce
Salt and freshly ground pepper
2 tablespoons olive oil
1/4 cup white wine
4 (6-ounce) red snapper fillets
Directions
- 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.