Bobby Flay's Bold American Food

Author:Bobby Flay & Joan Schwartz [FLAY, BOBBY]
Language: eng
Format: epub
Tags: CKB002000
ISBN: 9780446551182
Publisher: Grand Central Publishing
Published: 2008-11-14T16:00:00+00:00

Pan-fried Red Snapper in Blue Cornmeal

Served with Southwestern Fries (page 151), this is a Southwestern fish and chips. The fish is very lightly coated in blue cornemal and pan-fried, not deep-fired. Serve it with Green Chile Aioli.

4 large eggs, lightly beaten

Salt and freshly ground pepper

2 cups seasoned all-purpose flour (page 6)

2 cups seasoned blue cornmeal (page 6)

6 red snapper fillets (about 6 ounces each)

½ cup olive oil

½ cup Smoked Red Pepper Sauce (page 64)

6 tablespoons Green Chile Aioli, or 6 tablespoons Papaya-Tomatillo Salsa to taste (page 134)

1. Season the eggs lightly with salt and pepper. Place the eggs, flour, and cornmeal in 3 separate bowls. Season the snapper fillers lightly on both sides with salt and pepper.

2. In a large Sauté pan over medium-high heat, heat the oil. Dredge each fillet in the flour and shake off any excess. Dip into the beaten egg and let the excess drip off.

3. Sauté for 3 minutes on each side and drizzle with the red pepper sauce. Serve immediately, garnished with Green Chile Aioli.

Makes 6 servings

Green Chile Aioli

1 cup good-quality mayonnaise

1 teaspoon minced fresh garlic

1 poblano, roasted, peeled, and seeded (page 8)

2 tablespoons fresh lime juice

Salt and freshly ground pepper

Combine the mayonnaise, garlic, poblano, lime juice, and salt and pepper to taste in a food processor and process until the poblano is pureed. May be prepared up to 1 day ahead, covered, and refrigerated. Bring to room temperature before serving.

Makes about 1 cup

Red Snapper Roasted in Banana Leaves with Red Curry Sauce

In Mexico and in the American Southwest, banana leaves are often used as a wrapper for cooking fish or tamales. Like corn husks, they keep the flavors in and impart a subtle but distinct aroma of their own. If you can't get banana leaves, wrap the fish in parchment paper.

4 red snapper fillets (6 ounces each)

4 teaspoons olive oil

Salt and freshly ground black pepper

2 banana leaves, each cut in half (page 5)

1 cup Red Curry Sauce

1. Preheat the oven to 400° F.

2. Rub each fillet with 1 teaspoon olive oil, season to taste with salt and pepper, and wrap, envelope style, in half a banana leaf. Place, seam side down, in an oiled baking pan and roast for 7 minutes.

3. Place each portion of fish on a plate, seam side up, and open the packet. Serve on the banana leaf, topped with about 4 tablespoons of curry sauce.

Serve extra sauce in a bowl in the center of the table.

Makes 4 servings

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