Name: Pan-fried Red Snapper Fillet with Corn Cream Creole Sauce
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H50M0.000S
Yield: 4 servings
Cuisine: american
Ingredients: 2 tablespoons achiote oil; 2 tablespoons onions, finely chopped; 3 tablespoons red and green peppers, finely chopped; 1 small tomato, peeled, seeded, and chopped; 2 sweet chile peppers (Serrano or Anaheim), finely chopped; 2 cloves garlic, finely chopped; 2 sprigs fresh cilantro, plus extra sprigs, for garnish; 1 bay leaf; Salt and pepper; 4 cups fresh corn, cut from cobs; 1 cup fish stock; 1/2 cup evaporated milk; 2 teaspoons cornstarch; 1 tablespoon water; 1 tablespoon butter, softened; 2 pounds fresh red snapper fillet, cut into 4 pieces; 4 tablespoons olive oil; Lightly toasted and crushed coriander seeds, for garnish

Directions

In a large saucepan, heat the achiote oil over medium heat. Add the onions, bell peppers, tomato, chile peppers, garlic, cilantro, bay leaf, salt, and pepper, and stir-fry for about 4 minutes. Add the corn and fish stock and cook over medium heat for about 6 minutes. Remove from the heat and let cool slightly. Transfer to a blender process until smooth on high speed.* Pour the sauce through a fine strainer into a saucepan, add the evaporated milk, and warm over low heat.
Dilute the cornstarch with 1 tablespoon water. Add to the saucepan, mix well, and incorporate the butter with a whisk. Taste for seasoning and and cook for about 5 minutes. Keep warm.
Generously season both sides of the fish with salt and pepper. In a large nonstick skillet, heat the oil over high heat. When oil is hot, place the fillets in the skillet, skin side down, and cook for 3 minutes, without turning. Flip onto other side and cook for about 2 minutes. Remove from heat to a platter.
Spoon the warm sauce in the center of each dinner plate. Top with a fish portion. Garnish with cilantro sprigs and the toasted and crushed coriander seeds.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Recipe courtesy of Chef Alfredo N. Ayala, Las Vegas Restaurant

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Pan-fried Red Snapper Fillet with Corn Cream Creole Sauce

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