Red Snapper

You know you have a GREAT husband when:

* he folds the laundry

*he lets you come home from work and take a nap

*he listens to all your stories

* he puts up with your craziness

AND when he makes:

Pan Fried Blue Corn Coated Red Snapper

with Green Chile Aioli and Creamed Kale

for dinner!!!!!!!

This amazing recipe is from Bobby Flay

Green Chile Aioli:

1 cup mayonnaise

1 teaspoon finely chopped garlic

1 poblano pepper, roasted,

peeled, seeded and diced

2 tablespoons fresh lime juice

salt and freshly ground pepper
Combine all ingredients in a blender

and blend until smooth.

Set aside

Red Snapper:

4 large eggs, lightly beaten

Salt and freshly ground pepper

2 cups seasoned all-purpose flour

2 cups seasoned blue cornmeal

4 red snapper fillets (about 6 ounces each)

1/2 cup vegetable oil

Season the eggs lightly with salt and pepper.

Place the eggs, flour, and cornmeal in 3 separate bowls.

Season the snapper fillets lightly on both sides

with salt and pepper.

In a large saute 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.

Dredge both sides lightly in the cornmeal and shake off any excess.

Saute for 3 minutes on each side

and drizzle with the red pepper sauce.

Serve immediately, garnished with green chile aioli.

Creamed Kale:

2 pounds kale, center stalks removed

4 tablespoons unsalted butter

1 cup heavy cream

1/8 teaspoon ground nutmeg

Salt and freshly ground pepper
Blanch the kale in lightly salted water

until tender, rinse in ice water, drain

and cut into 1/2-inch ribbons.

In a large saute pan over medium heat,

melt the butter and add the kale, cream and nutmeg.

Reduce the heat to low and

cook for 5 minutes, or until the cream

has reduced and thickened.

Season with salt and pepper to taste.

Every part of this dinner was excellent!

The Red Snapper was light and crispy.

The Green Chile Alioli was a little spicy

and a little sweet.