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 mixture. In a saute pan heat the 3 tablespoons olive oil, add the snapper fillets, tortilla side down and cook for 3 minutes. Turn over the fillets and cook in the oven for an additional 6 minutes or until done. Serve with Onion Torta and Poblano Sauce Yield: 4 servings Recipe by: CHEF DU JOUR SHOW #DJ9279 - BOBBY FLAY