Ingredients Jump to Instructions ↓

  1. 2 poblano peppers, roasted, peeled, and seeded

  2. 1/4 medium red onion, chopped

  3. 2 tablepsoons fresh lime juice

  4. 3/4 cup olive oil

  5. 1/2 cup spinach or arugula leaves

  6. 2 teaspoons honey

  7. Salt and freshly ground pepper


  9. 6 ears of corn, roasted and kernels removed

  10. 3 tablespoons olive oil

  11. 2 large Vidalia onions , medium dice

  12. Salt and pepper to taste

  13. 2 tablespoons creme fraiche

  14. 6 basil leaves, chiffonade

  15. 3 large eggs, lightly beaten

  16. 2 cups all-purpose flour

  17. Salt and freshly ground black pepper

  18. 12 ounces of blue corn tortilla chips

  19. 4 (6-ounce) red snapper fillets

  20. 6 tablespoons olive oil

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

  3. 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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