Food Network: Red Snapper in Squash Blossom Sauce

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Red Snapper in Squash Blossom Sauce
Recipe courtesy Ana Isabel Garcia

Ingredients
1 tablespoon butter
1/2 onion, sliced
1 garlic clove
5 leaves epazote
1 pound squash blossoms (using only the flower petals)
2 cups cream
Salt and pepper

4 red snapper fillets (7 ounces each)
Salt and pepper

1 can huitlacoche
1 cup corn
1 tablespoon butter
16 squash blossoms

Vegetable Oil

Instructions
In a saucepan, add the butter, the onion, garlic and epazote and cook
until the onion is transparent. Add the squash blossoms and cook until the flowers wilt. Place the
flowers and the sauce in a blender, add the cream and salt and pepper. Blend well and return a sauce
to the saucepan and warm up.

Preheat the oven to 350 degrees F:

Place the red snapper fillets on an oven tray. Add salt and pepper. Cook in the oven for 15 minutes
or until opaque and firm.

Garnish and side dish:
In a saucepan, add the butter and melt. Add the huitlacoche, the corn.and salt and pepper, to taste.
In another saucepan fry the squash blossoms in hot vegetable oil.

Assembly:

On a large plate, place 1/4 cup of the sauce, add the snapper on top and garnish with fried squash
blossoms on top of the snapper fillet. Add a side of the corn and huitlacoche mixture.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided
by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and
therefore, we cannot make any representation as to the results.