*  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  :      Preparation Time :
 Categories    :New Text Import
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
 	      2  tablespoons   vegetable oil					  
 	      4  7-ounce       red snapper fillets, -- 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 degrees. 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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