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Blue Corn Tortilla Red Snapper with Poblano Vinaigrette and Sweet Onion-Corn Relish Recipe

Blue Corn Tortilla Red Snapper with Poblano Vinaigrette and Sweet Onion-Corn Relish Recipe

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Blue Corn Tortilla Red Snapper with Poblano Vinaigrette and Sweet Onion-Corn Relish

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Ingredients

Count

Nutrition

6104

Calories

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Ingredients:

Serving

2 poblano peppers , roasted, peeled, and seeded
1/4 medium red onion, chopped
2 tablepsoons 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 , roasted and kernels removed
3 tbsp olive oil
2 large vidalia onions, medium dice
salt and pepper to taste
2 tbsp creme fraiche
6 basil leaves , chiffonade
3 large eggs, lightly beaten
2 cups all-purpose flour
salt and freshly ground black pepper
12 oz of blue corn tortilla chips
4 (6-oz) red snapper fillets
6 tbsp olive oil

Directions:

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.
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.
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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	6103.77 Kcal (25555 kJ)
Calories from fat	3637.43 Kcal
		% Daily Value*
Total Fat	404.16g	622%
Cholesterol	608.81mg	203%
Sodium	1831.32mg	76%
Potassium	3276.51mg	70%
Total Carbs	534.45g	178%
Sugars	32.77g	131%
Dietary Fiber	41.62g	166%
Protein	113.72g	227%
Vitamin C	46.9mg	78%
Iron	18.2mg	101%
Calcium	808.9mg	81%

Amount Per 100 g
Calories	343.59 Kcal (1439 kJ)
Calories from fat	204.75 Kcal
		% Daily Value*
Total Fat	22.75g	622%
Cholesterol	34.27mg	203%
Sodium	103.09mg	76%
Potassium	184.44mg	70%
Total Carbs	30.08g	178%
Sugars	1.84g	131%
Dietary Fiber	2.34g	166%
Protein	6.4g	227%
Vitamin C	2.6mg	78%
Iron	1mg	101%
Calcium	45.5mg	81%

* 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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