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Ingredients
- 12 x Blue corn tortillas, (8-inch), deep fried and crumbled coarsely
- 1 tsp Grnd cumin
- 2 Tbsp. Ancho pwdr
- 1 Tbsp. Salt
- 1 tsp White pepper
- 4 x Domestic red snapper fillets, (6 ounces each) Salt and freshly grnd pepper to taste
- 1 c. Flour
- 2 c. Egg wash
- 3 Tbsp. Extra virgin olive oil Roasted Poblano Sauce, recipe follows
Directions
- In a mixing bowl combine blue corn tortillas with cumin, ancho, salt and white pepper, being careful not to break up the tortillas.
- Preheat oven to 450 degrees. Season red snapper with salt and pepper.
- Dip into flour, eggwash and on 1 side the tortilla mix.
- In a saute/fry pan heat the 3 Tbsp. extra virgin olive oil, add in the snapper fillets, tortilla side down and cook for 3 min. Turn over the fillets and cook in the oven for an additional 6 min or possibly till done. Serve with Onion Torta and Poblano Sauce
- Yield: 4 servings
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 393g | |
| Calories 1149 | |
| Calories from Fat 467 | 41% |
| Total Fat 52.85g | 66% |
| Saturated Fat 8.62g | 34% |
| Trans Fat 0.0g | |
| Cholesterol 906mg | 302% |
| Sodium 7243mg | 302% |
| Potassium 1317mg | 38% |
| Total Carbs 119.09g | 32% |
| Dietary Fiber 10.5g | 35% |
| Sugars 0.4g | 0% |
| Protein 50.01g | 80% |
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