|Blue Corn Tortilla Crusted Red Snapper with Poblano Vinaigrette|
1. 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.
2. In a large sauté pan, heat the oil over medium-high heat. Dredge each snapper 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 sauté for 3 minutes on each side. Drizzle with the Poblano 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. The dressing can be refrigerated up to 1 day ahead.
Bring to room temperature before serving..
From: BOBBY FLAY
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