PAN SEARED RED SNAPPER ON CORN CHILI WITH GRAPEFRUIT
"MARGARITA" SAUCE AND MEXICAN SALAD
Recipe By :CHEF DU JOUR DEAN FEARING SHOW #DJ9065
Serving Size : Preparation Time :
Categories :New Text Import
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons vegetable oil
4 7-ounce red snapper fillets, -- skinless and boneless
Salt
Corn Chili (recipe follows)
Grapefruit Margarita Sauce (recipe follows)
Mexican Salad (recipe follows)
4 lime wedges, -- for garnish
Cilantro sprigs, -- for garnish
Preheat oven to 450 degrees. Heat oil in a heavy-bottomed oven-proof skillet over medium-high
heat. Season fish fillets with salt. Sear fillets, skin-side up, until golden brown, about 4 minutes. Turn
fillets and roast in oven for about 4 minutes or until fish is opaque and just cooked through. Spoon
1/2 cup of Corn Chili into center of a warmed dinner plate. Top with fish. Mound Mexican Salad on
top. Serve immediately, garnished with lime wedges and cilantro.
