Recipe - Blue Corn Tortilla Crusted Red Snapper

12 Blue corn tortillas;
(8inch), deep fried
; and crumbled
; coarsely
1 teaspoon Ground cumin
2 tablespoon Ancho powder
1 tablespoon Salt
1 teaspoon White pepper
4 Domestic red snapper
fillets; (6 ounces each)
Salt and freshly ground
pepper to taste
1 cup Flour
2 cup Egg wash
3 tablespoon Olive oil
Roasted Poblano Sauce;
recipe follows

In a mixing bowl combine blue corn tortillas with cumin, ancho, salt
and white pepper, being careful not to break up the tortillas.

Preheat oven to 450 degrees. Season red snapper with salt and pepper.
Dip into flour, eggwash and on 1 side the tortilla mixture.

In a saute pan heat the 3 tablespoons olive oil, add the snapper
fillets, tortilla side down and cook for 3 minutes. Turn over the
fillets and cook in the oven for an additional 6 minutes or until
done. Serve with Onion Torta and Poblano Sauce

Yield: 4