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Blue Corn Tortilla Crusted Red Snapper
12 Blue corn tortillas; (8-inch), deep fried and crumbled coarsely
1 ts Ground cumin
2 tb Ancho powder
1 tb Salt
1 ts White pepper
4 Domestic red snapper fillets; (6 ounces each)
Salt and freshly ground pepper to taste
1 c Flour
2 c Egg wash
3 tb Olive oil
Roasted Poblano Sauce; recipe follows
In a mixing bowl combine blue corn tortillas with cumin, ancho, salt and
white pepper, being careful not to break up the tortillas.
Preheat oven to 450 degrees. Season red snapper with salt and pepper. Dip
into flour, eggwash and on 1 side the tortilla mixture.
In a saute pan heat the 3 tablespoons olive oil, add the snapper fillets,
tortilla side down and cook for 3 minutes. Turn over the fillets and cook
in the oven for an additional 6 minutes or until done. Serve with Onion
Torta and Poblano Sauce
Yield: 4 servings