Pan Fried Blue Corn Coated Red Snapper With Green Chile Aioli

By á-170456

Ingredients

• GREEN CHILE AIOLI:
• 1 cup mayonnaise
• 1 teaspoon finely-chopped garlic
• 1 poblano pepper roasted, peeled, seeded and diced
• 2 tablespoons fresh lime juice
• Salt to taste
• Freshly-ground black pepper to taste
• RED SNAPPER:
• 4 large eggs lightly beaten
• Salt to taste
• Freshly-ground black pepper to taste
• 2 cups seasoned all-purpose flour
• 2 cups seasoned blue cornmeal
• 4 red snapper fillets - (abt 6 oz ea)
• 1/2 cup vegetable oil
• CREAMED KALE:
• 2 pounds kale center stalks
• removed
• 4 tablespoons unsalted butter
• 1 cup heavy cream
• 1/8 teaspoon ground nutmeg
• Salt to taste
• Freshly-ground black pepper to taste

Details

Servings 4

Preparation

Step 1

Green Chile Aioli: Combine all ingredients in a blender and blend until smooth.

Red Snapper: Season the eggs lightly with salt and pepper. Place the eggs, flour, and cornmeal in 3 separate bowls. Season the snapper fillets lightly on both sides with salt and pepper.

In a large saute pan over medium-high heat, heat the oil. Dredge each fillet in the flour and shake off any excess. Dip into the beaten egg and let the excess drip off. Dredge both sides lightly in the cornmeal and shake off any excess. Saute for 3 minutes on each. Serve immediately, garnished with green chile aioli.

Creamed Kale: Blanch the kale in lightly salted water until tender, rinse in ice water, drain and cut into 1/2-inch ribbons.

In a large saute pan over medium heat, melt the butter and add the kale, cream and nutmeg. Reduce the heat to low and cook for 5 minutes, or until the cream has reduced and thickened. Season with salt and pepper to taste.

This recipe yields 4 servings.