During a chat with friends this week, during which we adroitly solved several of the world’s most pressing socio-economic-political dilemmas, we optimistically agreed that the best things in life are actually quite often good for you.
What made our ‘best things in life that are good for you too’ list?
Fly fishing, sex, great literature, good friends and artisanal beer.
Good movies, purposeful exercise (bird hunting was the context here), shooting clays and mountain drives (envisioning the drive along the Gallatin north of West Yellowstone in fact).
Pick up trucks, bamboo rods, red wine (resveratrol of course), gardens and four seasons.
And of course great food made the list as well, though arguments can and will be made that not all foods fall into the ‘good for you category’.
We happened to be having this conversation over dinner.
This very meal in fact.
And I can testify truthfully that this meal is one of the best things in life – and it’s good for you.
Red snapper happens to be one of the finest eating fish on the planet, and this is an amazingly good, simple prep that will wow your diners. Throw some end-of-season corn (if you can still find it) into this south of the border inspired salsa and you’ll agree this Tortilla Crusted Snapper with Cilantro-Lime-Corn Salsa is brilliant.
The salsa ingredient looks long but you can put it together in minutes; bell pepper prices have come back to earth around here putting this recipe back into the ‘cheap and really good‘ category once again.
One of our diners the other night was caught standing in the kitchen eating spoonfuls of salsa right out of the bowl like a kid sneaking ice cream after school; she said she just couldn’t help it. She even fought to take the leftovers home.
It’s that good.
You’ll be glad you tried this one.
Snapper
6 5-ounce snapper fillets
5 blue corn tortillas, cut into scant 1/8” wide strips
5 yellow corn tortillas, cut into scant 1/8” wide strips
1 cup flour
1 tsp ancho chili powder
4 eggs, beaten
1/2 cup oilCilantro Lime Corn Salsa
2 cups fresh corn kernels (frozen in a pinch)
2 large roma tomatoes, seeded and diced
1 red bell pepper, seeded and diced
1 green bell pepper, seeded and diced
1 tsp fresh garlic, minced
1 bunch fresh cilantro, chopped
1/w bunch fresh Italian parsley, chopped
6 limes, juiced
1 tbs olive oil
1 tbs balsamic vinegar
2 tsp salt
1 tsp fresh ground pepper
1/2 tsp cayenne
Make the salsa. Within an hour or so of when you plan to cook the fish, combine all salsa ingredients in a medium bowl and mix well. Serve cold or at room temp.
Get it ready. Rinse the fillets and pat dry. Cut the tortillas into strips, mix the ancho chili powder into the flour and prepare the eggs. Preheat the oven to 350.
Coat the fish. Dredge the fillets in the flour, shake off excess. Dip each one into the beaten egg and press firmly into the tortilla strips; both sides of the fillet should be completely covered in tortilla strips.
Cook ‘em up. Heat the olive oil (high) in a large saute pan and then saute the fillets for 30 to 40 seconds on each side until seared and the tortillas are crisp. Place the saute pan in the preheated oven for 4 minutes or so – you want the fillets to just be cooked through.
Plate ‘em up. Serve immediately with a big spoonful of the salsa on top.
Damn, now that’s good.
Enjoy.
Tags: Friday Feast
