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Pan seared red snapper on corn chili with gra

Yield: 4 Servings

Ingredients:

• 2 TB vegetable oil
• 4 7-oz red snapper fillets

Instructions:

: 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 Recipe By :CHEF DU JOUR DEAN FEARING SHOW #DJ9065 Serving Size : Preparation Time : Categories :New Text Import Date: 09/26/96

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