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Lake Austin Spa Resort Tortilla Crusted Gulf Snapper Featured in FRESH: Healthy Cooking and Living from Lake Austin Spa Resort Any firm-fleshed white fish filet will substitute nicely, but if you use snapper, specify “red” or “gulf” snapper; not the less desirable western rockfish some malodorous marketing magnate misnamed “Pacific Coast Snapper”. The chipotle mayonnaise, which accompanies this fish, is a nice addition. The chipotle chiles are actually smoked jalapeno chiles. They are available dried, or more commonly, canned in adobo paste. We sometimes add a dried chile to a pot of beans or use the paste from the canned version to flavor marinades and sauces. A word of caution: these little hummers are HOT! So use sparingly, gradually adjusting upwards to your own personal pain-or-pleasure level. ½ cup flour 2 egg whites 1 cup buttermilk 6 corn tortillas, cut into paper- thin strips 4 (4-ounce) skinless red snapper fillets, no more than 1/3-inch-thick 4 teaspoons canola oil ¾ cup Chipotle Mayonnaise Spread the flour in a pie plate or other shallow dish. Whisk the egg whites and buttermilk in a small bowl and pour into a second shallow dish. Spread the tortilla strips in a third shallow dish. Dredge the fish first in the flour, then egg and buttermilk mixture and then coat with tortilla strips, pressing so that the strips adhere to the fish. Spray the fillets with nonstick cooking spray. Heat the canola oil in a nonstick skillet over medium heat. Sauté the fish, turning as needed, until the tortilla strips are crisp, but not burned. Yield: 4 servings Serves 4 at 316 calories/7 fat grams per serving Chipotle Mayonnaise ½ cup fat-free mayonnaise ¼ cup skim milk 1 clove garlic, minced ¼ teaspoon ground cumin 1 teaspoon adobo paste from canned chipotle chiles juice of one lime 1 tablespoon chopped fresh cilantro leaves Combine the mayonnaise, milk, garlic, cumin, adobo paste, lime juice and cilantro in a blender or food processor. Process for 30 seconds. Yield: 1 cup. 7 calories/ 1 fat gram
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