Pan Seared Red Snapper On Corn Chili With Gra
Last updated 6/12/2012 12:47:34 AM. Recipe ID 8350. Report a problem with this recipe.
Title: Pan seared red snapper on corn chili with gra
Yield: 4 Servings
2 TB vegetable oil
4 7-oz red snapper fillets,
: skinless and boneless
: Corn Chili (recipe follows)
: Grapefruit Margarita Sauce
: (recipe follows)
: Mexican Salad (recipe
4 lime wedges, -- for garnish
: Cilantro sprigs, -- for
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
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