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Pan Seared Red Snapper On Corn Chili With Gra

fish

2 tablespoon vegetable oil
4 7-oz red snapper fillets,
: skinless and boneless
: salt
: corn chili (recipe follows
: grapefruit margarita sauce
: (recipe follows)
: mexican salad (recipe
: follows)
1 4 lime wedges, -- for garnis
: 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

Yield: 4 servings

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