Was listening to WLRN’s Topical Currents hosted by Joseph Cooper today as I was returning from dropping my Dad off at the airport. Cooper was talking to Linda Gassenheimer and the owners of John Martin restaurant about their St. Patrick’s Day plans. Linda went a bit off topic and mentioned a recipe that she’s putting in her book that will be full of Key’s recipes, and I’m glad she did. It was Cumin-Chili Crusted Snapper with Tomato Rice (Arroz con Jitomate), conveniently when I got back to the office it was already up on her web site. It looks like she occasionally changes out the featured recipe on her site, so I’ll reprint it here, all credit to Linda Gassenheimer and DinnerInMinutes.com:

ENTREE: CUMIN-CHILI CRUSTED SNAPPER

2 tablespoons flour
1 teaspoon ground cumin
1 teaspoon chili powder
Salt and freshly ground black pepper
1 egg white, lightly beaten
3/4 pound snapper fillets
1 tablespoon canola oil

Mix flour, cumin, chili powder, and salt and pepper to taste in a bowl. Set aside. Dip snapper fillet in the egg white and then in the flour. Coat both sides of the fillet and shake off extra flour. Heat the oil in a nonstick skillet over medium-high heat. Saute 3 minutes, turn and sauté 5 minutes. The fish should be opaque. Makes 2 servings.

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