Pan seared red snapper on corn chili with gra

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Recipe by: braud

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Preparation Time:

10 Min

Serves:

Difficulty:

Easy

Cost:

Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 TB vegetable oil
4 7-oz red snapper fillets,
: skinless and boneless
: Salt
: Corn Chili (recipe follows)
: Grapefruit Margarita Sauce
: (recipe follows)
: Mexican Salad (recipe
: follows)
4 lime wedges, -- for garnish
: 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 1/2 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

Date: 09/26/96