Tomatillo-Serrano Chile Vinaigrette
A seafood recipe for Tomatillo-Serrano Chile Vinaigrette.
Ingredients
- 4 fresh tomatillos, husked, rinsed and cut into small dice
- 1/3 cup diced jicama
- 1 0.5 tbsp diced red bell pepper
- 1 0.5 tbsp diced yellow bell pepper
- 0.5 mango, peeled and cut into small dice
- 1 serrano chile, seeded and finely diced
- 1/3 cup peanut oil
- 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 small garlic clove, minced
- 1 to 2 tablespoons minced fresh coriander
Instructions
- 1
Salt In a bowl, combine the tomatillos, jicama, red and yellow bell peppers, mango and serrano chile; toss to mix. In a small bowl, combine the peanut oil, olive oil, white wine vinegar, balsamic vinegar, lime juice, lemon juice, garlic and coriander. Whisk http://www.cs.cmu.edu/~mjw/recipes/seafood/fish/red-snapper-chile-vin.html (1 of 2) [12/17/1999 11:54:30 AM]
- 2
Red Snapper with Tomatillo-Serrano Chile Vinaigrette to blend well. Pour the dressing over the diced vegetables and stir lightly to mix. Season with salt to taste. mara http://www.cs.cmu.edu/~mjw/recipes/seafood/fish/red-snapper-chile-vin.html (2 of 2) [12/17/1999 11:54:30 AM]
- 3
Roasted Fish Fillets with Dill and Spinach Roasted Fish Fillets with Dill and Spinach From: [email protected] (Dean B. Reardon) Date: 13 Oct 1993 17:34:06 GMT (Bon Appetit, Oct. 1993) (4 Servings)