Mexican Red Snapper With Chili and Corn

READY IN: 45mins




  • 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.
  • In a shallow dish whisk the eggs, heavy cream and Tabasco sauce. Set aside.
  • In a separate shallow dish, combine the flour, salt, black pepper and cumin.
  • 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.
  • 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).
  • Remove the fish to a platter and keep warm.
  • Into the skillet add the butter. Once the butter has melted, add the corn, onion, tomatoes and both chilis and saute 10 minutes.
  • Remove the pan from the heat and stir in the sherry (NEVER ADD ANY ALCOHOL TO A PAN OVER THE HEAT).
  • Place the pan back onto the heat. Add the fish, cover the pan and cook 5 minutes.
  • Remove the red snapper fillets and place on serving plates. Spoon the sauce and vegetable around the fillets and serve.