Corn Fried Snapper with Spicy Pineapple Salsa
|Cornmeal||1⁄3 Cup (5.33 tbs)|
|Chopped parsley||2 Tablespoon|
|Cayenne pepper||1⁄4 Teaspoon|
|Red snapper fillets||1 1⁄4 Pound (4 Pieces)|
|Olive oil||7 Teaspoon (2 Tablespoons Plus 1 Teaspoon)|
|Unsalted butter||1 Tablespoon|
|Plum tomato||1 , minced|
|Jalapeno pepper||1 , seeded and minced (Fresh / Pickled)|
|Chopped fresh mint/1 teaspoon dried mint||2 Tablespoon|
|Canned crushed pineapple in juice||8 Ounce, drained (1 Can)|
|Fresh lime juice||2 Teaspoon|
|Grated lime zest||1 Teaspoon|
1. In a shallow bowl, combine the cornmeal, parsley (if using), cumin, 1/2 teaspoon of the salt, and the cayenne. In another shallow bowl, lightly beat the egg white. Dip the fish in the egg white and then in the cornmeal mixture.
2. In a large nonstick skillet, warm 2 tablespoons of the oil with the butter over medium-high heat until the butter is melted. Add the fish and cook until it just flakes when tested with a fork and is golden brown on both sides, 3 to 4 minutes per side.
3. Meanwhile, in a small bowl, combine the tomato, jalapeno, mint, pineapple, lime juice, lime zest (if using), and the remaining 1 teaspoon oil and 1/4 teaspoon salt.
4. Serve the fish topped with the pineapple salsa.