Blue Corn Tortilla crusted Red Snapper with Poblano Vinaigrette

By danaheller

Ingredients

• FOR THE SNAPPER:
• BLUE CORN TORTILLA CRUSTED RED SNAPPER
• WITH POBLANO VINAIGRETTE
• 3 lrg eggs lightly beaten
• 2 cup all-purpose flour
• Salt to taste
• Freshly-ground black pepper to taste
• 12 oz blue corn tortilla chips
• 4 red snapper fillets (about 6 oz each)
• 6 tbsp olive oil
• FOR THE VINAIGRETTE:
• 2 poblano peppers roasted, peeled, and seeded
• 1/4 med red onion chopped
• 2 tbl fresh lime juice
• 3/4 cup olive oil
• 1/2 cup spinach or arugula leaves
• 2 tsp honey
• Salt to taste
• Freshly-ground black pepper to taste

Preparation

Step 1

TO PREPARE THE SNAPPER:
Season the eggs and flour with salt and pepper. Place the tortilla chips in a food processor and pulse until the chips are finely ground. Place the eggs, flour and ground tortillas 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 in the ground tortillas and saute for 3 minutes on each side. Drizzle with the vinaigrette and serve immediately.

TO MAKE THE VINAIGRETTE:
In a blender, combine the poblanos, onion, and lime juice and blend until smooth. While the blender is running add the oil slowly until emulsified. Add the spinach and blend until smooth. Add the honey and season to taste with salt and pepper. May be refrigerated up to 1 day ahead. Bring to room temperature before serving.