Title: Pan seared red snapper on corn chili with gra
 Categories: Wasnone
      Yield: 4 Servings
 
 
        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