Corn Crusted Red Fish Recipes

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CORN CRUSTED RED FISH



Corn Crusted Red Fish image

This makes a good presentation served on either salad greens or mashed potatoes but is also very tasty. When red fish is not available I've used grouper and even tilapia and orange roughy

Provided by Lake lady

Categories     Seafood     Fish

Time 40m

Yield 4

Number Of Ingredients 9

1 ½ cups fresh corn kernels
1 tablespoon red bell pepper, chopped
1 tablespoon red onion, chopped
1 tablespoon cornstarch
4 (5 ounce) red snapper fillets
1 teaspoon Creole seasoning, or to taste
1 cup all-purpose flour
3 egg whites, lightly beaten
1 tablespoon vegetable oil

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C). Combine corn kernels, bell pepper, onion, and cornstarch in a bowl; set aside.
  • Sprinkle the Creole seasoning over the red snapper. Dredge the fish in the flour, then dip them in the egg whites. Coat both sides of the fish by pressing the corn mixture into the egg whites.
  • Heat the vegetable oil in an oven-safe skillet over medium-high eat. Arrange the fillets in the skillet and fry until golden, about 5 minutes on each side. Place the skillet in the preheated oven and continue cooking until the fish flakes easily with a fork, about 5 more minutes.

Nutrition Facts : Calories 358.2 calories, Carbohydrate 37.5 g, Cholesterol 52.4 mg, Fat 6.3 g, Fiber 2.6 g, Protein 37 g, SaturatedFat 1.1 g, Sodium 260.4 mg, Sugar 2.3 g

CORNMEAL-CRUSTED FISH FILLETS



Cornmeal-Crusted Fish Fillets image

Categories     Fish     Fry     Sauté     Low Fat     Spring     Healthy     Self

Yield Makes 4 servings

Number Of Ingredients 8

1/2 cup cornmeal
1 tbsp all-purpose flour
1 tsp paprika
1/2 tsp hot-pepper flakes
2 egg whites, lightly beaten
4 fish fillets (such as sole or flounder, about 5 oz each)
2 tsp corn oil
Lemon wedges

Steps:

  • Combine first 4 ingredients in a shallow bowl. Put egg whites in another shallow bowl. Dip each fish fillet in cornmeal mixture, then in egg whites, then again in cornmeal mixture. Place fillets on a plate; cover with plastic wrap and refrigerate 10 minutes. Heat oil in a large nonstick skillet. Add fillets and cook over medium-high heat, 2 to 3 minutes per side. Season to taste with salt and pepper. Serve with lemon wedges.

BLUE CORN TORTILLA CRUSTED RED SNAPPER WITH POBLANO VINAIGRETTE AND SWEET ONION-CORN RELISH



Blue Corn Tortilla Crusted Red Snapper with Poblano Vinaigrette and Sweet Onion-Corn Relish image

Provided by Bobby Flay

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 19

3 large eggs, lightly beaten
2 cups all-purpose flour
Salt and freshly ground pepper
12 ounces blue corn tortilla chips
4 red snapper fillets (about 6 ounces each)
6 tablespoons olive oil
2 poblanos, roasted, peeled and seeded
1/4 medium red onion, chopped
2 tablespoons fresh lime juice
3/4 cup olive oil
1/2 cup spinach or arugula leaves
2 teaspoons honey
Salt and freshly ground pepper
6 ears of corn, husks removed, blanched, grilled until marked, kernels removed
3 tablespoons olive oil
2 large Vidalia onions, diced
Salt and pepper
2 tablespoons creme fraiche
6 basil leaves, chiffonade

Steps:

  • For the Snapper: Season the eggs and flour with salt and pepper. Place the tortilla chips in a food processor and pulse until the chips are finely ground. Place the eggs, flour and ground tortillas in 3 separate bowls. Season the snapper fillets lightly on both sides with salt and pepper. In a large saute pan over medium-high heat, heat the oil. Dredge each fillet in the flour and shake off any excess. Dip into the beaten egg and let the excess drip off. Dredge in the ground tortillas and saute for 3 minutes on each side. Drizzle with the vinaigrette and serve immediately.
  • For the Vinaigrette: In a blender, combine the poblanos, onion, and lime juice and blend until smooth. While the blender is running add the oil slowly until emulsified. Add the spinach and blend until smooth. Add the honey and season to taste with salt and pepper. May be refrigerated up to 1 day ahead. Bring to room temperature before serving.
  • For the Sweet Onion-Corn Relish: Place kernels in a medium bowl. Heat oil in a medium saute pan over medium-high heat, add the onions and season with salt and pepper. Saute until soft and caramelized. Add the onions to the corn, fold in the creme fraiche and basil leaves and season with salt and pepper to taste.

CORN CRUSTED RED FISH



Corn Crusted Red Fish image

This makes a good presentation served on either salad greens or mashed potatoes but is also very tasty. When red fish is not available I've used grouper and even tilapia and orange roughy

Provided by Lake lady

Categories     Fish Recipes

Time 40m

Yield 4

Number Of Ingredients 9

1 ½ cups fresh corn kernels
1 tablespoon red bell pepper, chopped
1 tablespoon red onion, chopped
1 tablespoon cornstarch
4 (5 ounce) red snapper fillets
1 teaspoon Creole seasoning, or to taste
1 cup all-purpose flour
3 egg whites, lightly beaten
1 tablespoon vegetable oil

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C). Combine corn kernels, bell pepper, onion, and cornstarch in a bowl; set aside.
  • Sprinkle the Creole seasoning over the red snapper. Dredge the fish in the flour, then dip them in the egg whites. Coat both sides of the fish by pressing the corn mixture into the egg whites.
  • Heat the vegetable oil in an oven-safe skillet over medium-high eat. Arrange the fillets in the skillet and fry until golden, about 5 minutes on each side. Place the skillet in the preheated oven and continue cooking until the fish flakes easily with a fork, about 5 more minutes.

Nutrition Facts : Calories 358.2 calories, Carbohydrate 37.5 g, Cholesterol 52.4 mg, Fat 6.3 g, Fiber 2.6 g, Protein 37 g, SaturatedFat 1.1 g, Sodium 260.4 mg, Sugar 2.3 g

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