Pescado Lindito
A dish I found long ago in a newspaper from a reader who was cleaning out the fridge for dinner. Really delicious.
A dish I found long ago in a newspaper from a reader who was cleaning out the fridge for dinner. Really delicious.
- Carbohydrate 23.215235 g
- Cholesterol 106.547294225 mg
- Fat 23.4678819393875 g
- Fiber 0.906425011828542 g
- Protein 40.66631877175 g
- Saturated Fat 14.0560020636095 g
- Serving Size 1 1 Serving (263g)
- Sodium 730.348185449998 mg
- Sugar 22.3088099881715 g
- Trans Fat 1.51370123162195 g
- Calories 467 calories
Step-by-step
- Rinse fillets under cold water and pat dry.
- Season flour with salt and pepper to taste in plastic bag.
- Shake fillets one at a time to coat well.
- Lightly fry in hot oil over medium high heat until golden brown.
- Drain and transfer to a 13 x 9 inch dish.
- Top each fillet with chile salsa, sprinkle with cheese.
- Bake at 350 degrees 10 to 12 minutes, just until cheese melts.
- Remove from oven.
- Serve each fillet with generous dollop of sour cream and garnish as desired.
- Makes 3 to 4 servings.
The Chemistry of the Flour Coating
Flour does more than create a golden exterior when frying fish. Dredging red snapper in seasoned flour creates a physical barrier that absorbs surface moisture. This barrier protects the delicate protein structure from direct, aggressive heat. Shake the plastic bag vigorously to distribute salt and pepper evenly through the half cup of flour. Coat each fillet thoroughly before dropping them into hot olive oil. Excess flour will clump and burn in the pan, so tap each piece gently before frying.
Managing Thermal Thresholds
Red snapper fillets cook rapidly due to their high moisture and low connective tissue content. Fry the fish over medium-high heat just until the crust turns golden brown, then immediately transfer the fillets to a 13x9-inch baking dish. The subsequent oven phase requires precision. Bake at 350 degrees Fahrenheit for precisely 10 to 12 minutes. Removing the pan the moment the Monterey Jack cheese melts prevents the fish from releasing too much water and turning rubbery.
Balancing Richness on the Plate
Melted Monterey Jack and sour cream contribute significant dairy fats and sodium to the finished dish. Pairing this protein-heavy preparation with raw, acidic elements provides necessary structural contrast. Serve the baked fillets alongside a crisp cabbage slaw dressed with lime juice. The acidity cuts through the fat of the cheese and balances the sharp heat of the green chile salsa without competing with the subtle flavor of the snapper.
