*  Exported from  MasterCook II  *

Pan Seared Red Snapper On Corn Chili With Grapefruit
"Margarita" Sauce And Mexican Salad

Recipe By     : Chef Du Jour Dean Fearing Show #DJ9065
Serving Size  : 4    Preparation Time :
Categories    : Seafood

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
       2  tb            Vegetable oil
       4                Red snapper fillets (7 oz ea) --
                        - skinless and boneless
                        Salt
                        Corn Chili (recipe follows)
                        Grapefruit Margarita Sauce
                        - (recipe follows)
                        Mexican Salad (recipe follows)
       4                Lime wedges -- for garnish
                        Cilantro sprigs -- for garnish

Preheat oven to 450 F. Heat oil in a heavy-bottomed oven-proof
skillet over medium-high heat. Season fish fillets with salt. Sear
fillets, skin-side up, until golden brown, about 4 minutes. Turn
fillets and roast in oven for about 4 minutes or until fish is opaque
and just cooked through. Spoon 1/2 cup of Corn Chili into center of a
warmed dinner plate. Top with fish. Mound Mexican Salad on top. Serve
immediately, garnished with lime wedges and cilantro.

Yield: 4 Servings


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