Blue Corn Tortilla Crusted Red Snapper

Ready in 1h

Try this Blue Corn Tortilla Crusted Red Snapper recipe, or contribute your own.


1 tb Salt
; coarsely
2 tb Ancho powder
1 ts White pepper
4 Domestic red snapper
1 c Flour
2 c Egg wash
; and crumbled
Roasted Poblano Sauce;
3 tb olive oil
12 Blue corn tortillas;
1 ts Ground cumin

Original recipe makes 1 servings



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

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Calories Per Serving: 1418 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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