Pan seared red snapper on corn chili with gra

Yield: 4 Servings

Measure Ingredient
4 7-oz red snapper fillets,
4 lime wedges, -- for garnish
Date: 09/26/96

2 TB vegetable oil

: skinless and boneless : Salt

: Corn Chili (recipe follows) : Grapefruit Margarita Sauce : (recipe follows)

: Mexican Salad (recipe : follows)

: 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 ½ 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.

Yield: 4 servings

Recipe By :CHEF DU JOUR DEAN FEARING SHOW #DJ9065 Serving Size : Preparation Time : Categories :New Text Import

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