Corn-Crusted Red Snapper with Achiote Shrimp
- 9 cups fresh corn kernels (cut from about 9 large ears)
- 5 tablespoons corn oil
- 1 teaspoon minced seeded green jalapeno chili
- 1 teaspoon minced seeded red jalapeno chili
- 1 garlic clove, minced
- 3 tablespoons chopped fresh cilantro
- 8 3-ounce red snapper fillets
- All purpose flour
- 4 large egg whites
- 1 teaspoon achiote paste*
- 1/2 pound uncooked medium shrimp, peeled, deveined
- Preheat oven to 350F.
- Spread 6 cups corn on 2 rimmed baking sheets.
- Roast until crisp and light brown, stirring occasionally, about 20 minutes.
- Cool.
- Heat 1 tablespoon oil in heavy medium skillet over medium-high heat.
- Add remaining 3 cups corn, green and red jalapeno chilies, and garlic; saute until corn is crisp-tender, about 2 minutes.
- Stir in cilantro.
- Keep warm.
- Sprinkle fish with salt and pepper.
- Dust with flour to coat.
- Beat egg whites in shallow bowl until foamy.
- Dip fish into whites.
- Press fish into roasted corn to coat on both sides.
- Heat 2 tablespoons oil in large skillet over medium-high heat.
- Add fish; saute until opaque in center, about 2 minutes per side.
- Divide corn-chili mixture among 4 plates; top with fish.
- Meanwhile, stir remaining 2 tablespoons oil and achiote paste in medium bowl to blend.
- Add shrimp and toss to coat.
- Heat heavy medium skillet over medium-high heat.
- Add shrimp mixture and saute until shrimp are just opaque in center, about 4 minutes.
- Season with salt and pepper.
- Spoon shrimp around fish.
- *A paste made from achiote seeds.
- Available at Latin American markets.
corn kernels, corn oil, seeded red, garlic, fresh cilantro, red snapper, flour, egg whites, achiote paste, shrimp
Taken from www.epicurious.com/recipes/food/views/corn-crusted-red-snapper-with-achiote-shrimp-103882 (may not work)