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Blue Corn Tortilla Crusted Red Snapper with Poblano Vinaigrette and Sweet Onion-Corn Relish (Bobby Flay) Recipe

Blue Corn Tortilla Crusted Red Snapper with Poblano Vinaigrette and Sweet Onion-Corn Relish (Bobby Flay) Recipe

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Blue Corn Tortilla Crusted Red Snapper with Poblano Vinaigrette and Sweet Onion-Corn Relish (Bobby Flay)

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Ingredients

Count

Nutrition

1718

Calories

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Ingredients:

Serving

3 large eggs, lightly beaten
2 cups all-purpose flour
salt and freshly ground pepper
12 oz blue corn tortilla chips
4 red snapper fillets (about 6 oz each)
6 tbsp olive oil
2 poblanos , roasted, peeled, and seeded
1/4 medium red onion, chopped
2 tbsp fresh lime juice
3/4 cup olive oil
1/2 cup spinach or arugula leaves
2 tsp honey
salt and freshly ground pepper
6 ears of corn, husks removed, blanched
3 tbsp olive oil
2 large vidalia onions, diced
salt and pepper
2 tbsp creme fraiche
6 basil leaves , chiffonade

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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1717.53 Kcal (7191 kJ)
Calories from fat	926.43 Kcal
		% Daily Value*
Total Fat	102.94g	158%
Cholesterol	222.38mg	74%
Sodium	579.37mg	24%
Potassium	1619.05mg	34%
Total Carbs	134.23g	45%
Sugars	8.35g	33%
Dietary Fiber	10.41g	42%
Protein	68.26g	137%
Vitamin C	17.8mg	30%
Iron	4.6mg	25%
Calcium	264mg	26%

Amount Per 100 g
Calories	267.74 Kcal (1121 kJ)
Calories from fat	144.42 Kcal
		% Daily Value*
Total Fat	16.05g	158%
Cholesterol	34.67mg	74%
Sodium	90.32mg	24%
Potassium	252.39mg	34%
Total Carbs	20.92g	45%
Sugars	1.3g	33%
Dietary Fiber	1.62g	42%
Protein	10.64g	137%
Vitamin C	2.8mg	30%
Iron	0.7mg	25%
Calcium	41.2mg	26%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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