FBD

Red Snapper with Tomatillo-Serrano Chile Vinaigrette

MexicanSeafoodIntermediate20 minBy Northstar

Ingredients

Servings
4
  • 6 fillets red snapper fillets (6 oz each), skinned
  • 3 tbsp peanut oil
  • 4 medium fresh tomatillos, husked, rinsed, and diced small
  • 0.3 cup jicama, diced small
  • 1 0.5 tbsp red bell pepper, diced small
  • 1 0.5 tbsp yellow bell pepper, diced small
  • 0.5 mango peeled and diced small
  • 1 serrano serrano chile, seeded and finely diced
  • 0.3 cup peanut oil, for vinaigrette
  • 2 tbsp olive oil
  • 2 tbsp white wine vinegar
  • 1 0.5 tbsp balsamic vinegar
  • 1 tbsp fresh lime juice
  • 1 tbsp fresh lemon juice
  • 1 clove garlic, minced
  • 2 tbsp fresh coriander, minced
  • 1 pinch salt and freshly ground pepper

Instructions

  1. 1

    Make the vinaigrette: Combine diced tomatillos, jicama, red and yellow bell peppers, mango, and serrano chile in a bowl. In a small bowl, whisk together peanut oil, olive oil, both vinegars, lime juice, lemon juice, garlic, and coriander. Pour dressing over vegetables and toss. Season with salt.

  2. 2

    Heat 2 tablespoons peanut oil in a large skillet over moderate heat. Season snapper fillets with salt and pepper. Add fillets in batches and cook 2 minutes. Turn and cook until opaque throughout, about 3 minutes more.

  3. 3

    Spoon the tomatillo-serrano vinaigrette onto warm dinner plates and arrange the snapper fillets in the center. Serve warm.

Tags

mexicanamerican