Get ready to transform your dinner table into a Mexican-inspired gourmet paradise with this show-stopping Blue Corn Tortilla Red Snapper! Imagine crispy, golden-crusted fish with a crunchy blue corn tortilla exterior, drizzled with a vibrant poblano vinaigrette that will make your taste buds dance. This isn't just a recipe; it's a flavor explosion that combines traditional Mexican techniques with modern culinary artistry. Whether you're looking to impress dinner guests or treat yourself to a restaurant-quality meal at home, this dish promises to be your new culinary obsession!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 4 red snapper fillets
- 1 cup blue corn tortillas, crushed
- 1 poblano pepper, roasted and diced
- 1/4 cup olive oil
- 1 tbsp vinegar
- Salt and pepper to taste
Instructions
- Begin by preparing the ingredients. Roast the poblano pepper over an open flame or under a broiler until the skin is charred and blistered. Once roasted, place it in a bowl and cover with plastic wrap for about 10 minutes to steam. This will make it easier to peel off the skin. After steaming, peel the skin off, remove the seeds, and dice the pepper.
- In a mixing bowl, combine the diced poblano pepper, 1/4 cup of olive oil, and 1 tablespoon of vinegar. Season with salt and pepper to taste. Whisk together until well combined to create the poblano vinaigrette. Set aside.
- Preheat your oven to 375°F (190°C). While the oven is heating, prepare the blue corn tortilla coating. Place the crushed blue corn tortillas in a shallow dish and season with a pinch of salt and pepper.
- Pat the red snapper fillets dry with paper towels to remove excess moisture. This will help the tortilla coating adhere better. Season both sides of the fillets with salt and pepper.
- Heat a large oven-safe skillet over medium heat and add a drizzle of olive oil. Once the oil is hot, carefully place the red snapper fillets in the skillet, skin-side down. Cook for about 3-4 minutes until the skin is crispy and golden brown.
- While the fillets are cooking, gently press the crushed blue corn tortillas onto the top of each fillet, ensuring an even coating. Once the skin is crispy, carefully flip the fillets over to cook the other side for an additional 2-3 minutes.
- Transfer the skillet to the preheated oven and bake the snapper for about 10-15 minutes, or until the fish is cooked through and flakes easily with a fork. The tortilla crust should be golden and crunchy.
- Once the snapper is done, remove the skillet from the oven. Let the fish rest for a couple of minutes before serving.
- To serve, place each red snapper fillet on a plate and drizzle generously with the poblano vinaigrette. Garnish with additional diced poblano, if desired. Serve with your favorite sides, such as rice or a fresh salad.
Tips
- Choose Fresh Fish: Select the freshest red snapper possible for the best flavor and texture.
- Roasting Poblano Perfection: Take your time roasting the poblano pepper. The charred skin adds incredible depth of flavor.
- Moisture Control: Always pat the fish dry before coating to ensure a crispy, even crust.
- Oil Temperature Matters: Use medium heat when searing to achieve a golden, crispy exterior without burning.
- Don't Overcook: Red snapper cooks quickly. Watch carefully to prevent drying out the fish.
- Resting is Key: Allow the fish to rest for a few minutes after cooking to retain its juices.
- Vinaigrette Versatility: Make extra poblano vinaigrette - it's amazing on salads and other proteins too!
Nutrition Facts
Calories: 280kcal
Carbohydrates: 12g
Protein: 25g
Fat: 16g
Saturated Fat: 3g
Cholesterol: 55mg
