Blue Corn Tortilla Red Snapper With Poblano Vinaigrette

Recipe Ingredients

		Poblano Vinaigrette
2		Poblano peppers - roasted, peeled,
		And seeded
1/4		Red onion - chopped (medium)
2		Fresh lime juice
3/4 cup	177ml	Olive oil
1/2 cup	20g / 0.7oz	Spinach or arugula leaves
2 teaspoons	10ml	Honey
		Salt - to taste
		Freshly-ground black pepper - to taste
		Sweet Onion Corn Relish
6		Corn - roasted, and
		Kernels removed
3 tablespoons	45ml	Olive oil
2 tablespoons	30ml	Vidalia onions - medium diced (large)
		Salt - to taste
		Freshly-ground black pepper - to taste
2 tablespoons	30ml	Creme fraiche
6		Basil leaves - cut chiffonade
		Red Snapper
3		Eggs - lightly beaten (large)
2 cups	125g / 4.4oz	All-purpose flour
		Salt - to taste
		Freshly-ground black pepper - to taste
12 oz	340g	Blue corn tortilla chips
4		Red snapper fillets - (6 oz ea)
6 tablespoons	90ml	Olive oil

Recipe Instructions

For the Poblano Vinaigrette: 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.

For the 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. Keep warm until needed.

For the Red Snapper: Season the eggs and flour with salt and pepper. Place the tortilla chips in 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.

Heat oil, in a large saute pan over medium-high heat. 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 with a side of Sweet Onion-Corn Relish.

This recipe yields 4 servings.

Source:
COOKING LIVE PRIMETIME with Sara Moulton - (Show # CP-0029) - from - the TV FOOD NETWORK

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