Red Snapper with Chili-Corn Sauce

Ingredients:

4 Ears Corn

2 Tablespoons olive oil

2 Jalepeno chilies (seeded and minced)

1 Teaspoon chopped shallots

1 Teaspoon chopped garlic

1 Tablespoon chili powder

1 Cup whipping cream

Salt

Freshly ground pepper

Fresh lemon juice

4 (6 oz.) red snapper fillets

Cut kernels from corn. Heat 1 tablespoon oil in heavy medium saucepan over medium heat. Add chilies, shallots and garlic, and sauté 2 minutes. Mix in chili powder, then cream and corn. Cook until sauce thickens, stirring occasionally, about 5 minutes. Season with salt, pepper and lemon juice. Heat remaining oil in heavy large skillet over medium high heat. Add fish and cook until golden brown, about 4 minutes per side. Meanwhile re-warm sauce over medium heat. Spoon onto plates. Top with fish fillets and serve. Four servings.

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