Mexican Red Snapper With Chili and Corn
photo by Chef Larry Edwards
- Ready In:
- 4 red snapper fillets
- 2 eggs, beaten
- 1⁄4 cup heavy cream (whipping cream unwhipped)
- 2 teaspoons Tabasco sauce
- 1 cup flour
- 1 teaspoon salt
- 1⁄2 teaspoon ground black pepper
- 1 teaspoon ground cumin
- 1⁄4 cup olive oil
- 2 tablespoons butter
- 2 cups corn kernels
- 1 white onion, peeled and chopped
- 2 tomatoes, chopped
- 2 red jalapeno peppers, stemmed, seeded and julienned (cut into thin strips)
- 2 serrano chilies, stemmed, seeded and juienned (cut into thin strips)
- 1⁄2 cup sherry wine
- 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.
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