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Friday, September 10, 2010

Corn Crusted
Tilefish with Shrimp

This recipe is a little invoved,
I like this very much served
with a fresh crisp green salad.

9 cups fresh corn kernels
5 tablespoons blended oil
1 jalapeno pepper, minced
1 thai chile, minced
1 garlic clove, minced
3 tablespoons chopped cilantro
8 5-ounce red snapper fillets
Wondra flour
4 large egg whites
1 teaspoon achiote paste
1/2 pound raw shrimp, peeled, deveined

Spread 6 cups corn a sheet pan.
Roast until crisp and light brown,
stirring occasionally, 20 minutes.
Heat 1 tablespoon oil in a saucepan
over medium high heat.
Add remaining 3 cups corn, jalapeno
and thai peppers, and garlic;
sauté until corn is crisp-tender,
about 2 minutes. Stir in cilantro.
Season fish with salt and pepper.
Dust with wondra flour to coat.
Beat egg whites in shallow bowl until foamy.
Dip fish into whites. Press fish into
roasted corn to coat on both sides.
Heat 2 tablespoons oil in large
skillet over medium-high heat.
Add fish; sauté until opaque
in center, about 2 minutes per side.
Divide corn-chili mixture among 4 plates,
place some green rice
next to the corn; top with fish.
Meanwhile, stir remaining 2 tablespoons oil
and achiote paste in medium bowl to blend.
Add shrimp and toss to coat.
Heat a sauté pan over medium high heat.
Add shrimp mixture and sauté until
shrimp are just opaque in center,
about 4 minutes. Season with salt and pepper.
Spoon shrimp on top of and around fish.

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