11-09-2004, 03:56 PM
Ingredients:
2 TB vegetable oil : skinless and boneless : Salt : Corn Chili (recipe follows) : Grapefruit Margarita Sauce : (recipe follows) : Mexican Salad (recipe : follows) : 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
[signature]
2 TB vegetable oil : skinless and boneless : Salt : Corn Chili (recipe follows) : Grapefruit Margarita Sauce : (recipe follows) : Mexican Salad (recipe : follows) : 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
[signature]