Pan-seared red snapper on corn chili and grapefruit
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Vegetable oil |
| 4 | 7 oz red snapper fillets; , s kinless and | |
| Boneless | ||
| Salt | ||
| Corn chili; (See recipe) | ||
| Grapefruit margarita sauce; (recipe | ||
| Follows) | ||
| Mexican salad; (recipe follows) | ||
| 4 | Lime wedges; , for garnish | |
| Cilantro sprigs; , for garnish | ||
Directions
Recipe by: CHEF DU JOUR DEAN FEARING SHOW #DJ9065 Preheat oven to 450 degrees. Heat oil in a heavy-bottomed oven-proof skille heat. Season fish fillets with salt. Sear fillets, skin-side up, until gold fillets and roast in oven for about 4 minutes or until fish is opaque and j ½ cup of Corn Chili into center of a warmed dinner plate. Top with fish. top. Serve immediately, garnished with lime wedges and cilantro.
Yield: 4 servings
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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