3 pts.         Sopa Base

4 ears        Fresh Corn

1 fl. oz.     Grapeseed Oil

2 oz.          Pepper, red bell, small dice

2 oz.          Chile, poblano, small dice

2 oz.          Onion, yellow, small dice

1 #             Red Snapper, medium dice

TT              Kosher Salt

TT              Black Pepper

3                Limes

1 Tbsp.      Cilantro, fresh, minced

1/2 tsp.      Thyme, fresh, minced

1/2 tsp.      Oregano, fresh, minced

1                Avocado, medium dice

6                Corn Tortillas, cut julienne and fried


1. Cut the kernels from the ears and saute with bell peppers, poblanos and onion for a minute or 2 in saute pan with oil.


2. Add Sopa Base, bring to a boil and reduce to a simmer.


3. Add red snapper and continue simmering until cooked (about 2 minutes or so)... season to taste with salt and pepper.


4. Ladle into bowl and garnish with fresh squeezed lime juice, fresh herbs, avocado and tortillas.



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