Corn-Crusted Red Snapper With Achiote Shrimp
Serves: 6
Estell Schumm
1 January 1970
Based on User reviews:
35
Spice
53
Sweetness
48
Sourness
35
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
Directions:
1
Preheat oven to 350°F
2
Spread 6 cups corn on 2 rimmed baking sheets
3
Roast until crisp and light brown, stirring occasionally, about 20 minutes
4
Cool
5
Heat 1 tablespoon oil in heavy medium skillet over medium-high heat
6
Add remaining 3 cups corn, green and red jalapeño chilies, and garlic; sauté until corn is crisp-tender, about 2 minutes
7
Stir in cilantro
8
Keep warm
9
Sprinkle fish with salt and pepper
10
Dust with flour to coat
11
Beat egg whites in shallow bowl until foamy
12
Dip fish into whites
13
Press fish into roasted corn to coat on both sides
14
Heat 2 tablespoons oil in large skillet over medium-high heat
15
Add fish; sauté until opaque in center, about 2 minutes per side
16
Divide corn-chili mixture among 4 plates; top with fish
17
Meanwhile, stir remaining 2 tablespoons oil and achiote paste in medium bowl to blend
18
Add shrimp and toss to coat
19
Heat heavy medium skillet over medium-high heat
20
Add shrimp mixture and sauté until shrimp are just opaque in center, about 4 minutes
21
Season with salt and pepper
22
Spoon shrimp around fish
23
*A paste made from achiote seeds
24
Available at Latin American markets
25
Preheat oven to 350°F
26
Spread 6 cups corn on 2 rimmed baking sheets
27
Roast until crisp and light brown, stirring occasionally, about 20 minutes
28
Cool
29
Heat 1 tablespoon oil in heavy medium skillet over medium-high heat
30
Add remaining 3 cups corn, green and red jalapeño chilies, and garlic; sauté until corn is crisp-tender, about 2 minutes
31
Stir in cilantro
32
Keep warm
33
Sprinkle fish with salt and pepper
34
Dust with flour to coat
35
Beat egg whites in shallow bowl until foamy
36
Dip fish into whites
37
Press fish into roasted corn to coat on both sides
38
Heat 2 tablespoons oil in large skillet over medium-high heat
39
Add fish; sauté until opaque in center, about 2 minutes per side
40
Divide corn-chili mixture among 4 plates; top with fish
41
Meanwhile, stir remaining 2 tablespoons oil and achiote paste in medium bowl to blend
42
Add shrimp and toss to coat
43
Heat heavy medium skillet over medium-high heat
44
Add shrimp mixture and sauté until shrimp are just opaque in center, about 4 minutes
45
Season with salt and pepper
46
Spoon shrimp around fish
47
*A paste made from achiote seeds
48
Available at Latin American markets