2 tablespoons vegetable oil
4 7-ounce red snapper fillets, -- skinless and
boneless Salt Corn Chili (recipe follows) Grapefruit Margarita Sauce (recipe follows) Mexican Salad (recipe follows) 4 lime wedges, -- for garnish
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.
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