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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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