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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|Serving Size: 1 Serving (659g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 540 (38%)|
|Amt Per Serving||% DV|
|Total Fat 60g||80 %|
|Saturated Fat 16g||80 %|
|Monounsaturated Fat 25.5g|
|Polyunsanturated Fat 9.4g|
|Cholesterol 1895mg||583 %|
|Sodium 657.6mg||23 %|
|Potassium 1743mg||46 %|
|Total Carbohydrate 146.3g||43 %|
|Dietary Fiber 15.5g||62 %|
|Sugars, other 130.8g|
|Protein 78g||111 %|
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Calories per serving: 1418
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