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    You are in: Home / Recipes / Mexican Red Snapper With Chili and Corn Recipe
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    Mexican Red Snapper With Chili and Corn

    1/1 Photo of Mexican Red Snapper With Chili and Corn

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    20 mins

    25 mins

    Chef Larry Edwards's Note:

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    Units: US | Metric


    1. 1
      Run your fingers over the middle and upper portions of each red snapper fillet to feel for bones. If you find any, pull them out and discard them.
    2. 2
      In a shallow dish whisk the eggs, heavy cream and Tabasco sauce. Set aside.
    3. 3
      In a separate shallow dish, combine the flour, salt, black pepper and cumin.
    4. 4
      Dip each red snapper fillet into the egg mixture (known as an egg wash) and then coat (dredge) them in the flour mixture. Set the fillets aside 10 minutes.
    5. 5
      In a large saute pan or skillet, heat the olive oil over medium heat. Add the red snapper fillets and saute until golden on each side (about 7 minutes).
    6. 6
      Remove the fish to a platter and keep warm.
    7. 7
      Into the skillet add the butter. Once the butter has melted, add the corn, onion, tomatoes and both chilis and saute 10 minutes.
    8. 8
      Remove the pan from the heat and stir in the sherry (NEVER ADD ANY ALCOHOL TO A PAN OVER THE HEAT).
    9. 9
      Place the pan back onto the heat. Add the fish, cover the pan and cook 5 minutes.
    10. 10
      Remove the red snapper fillets and place on serving plates. Spoon the sauce and vegetable around the fillets and serve.

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    Nutritional Facts for Mexican Red Snapper With Chili and Corn

    Serving Size: 1 (579 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 892.7
    Calories from Fat 288
    Total Fat 32.0 g
    Saturated Fat 10.6 g
    Cholesterol 208.5 mg
    Sodium 805.1 mg
    Total Carbohydrate 70.7 g
    Dietary Fiber 6.6 g
    Sugars 5.6 g
    Protein 58.0 g

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