|Red Snapper with Tomatillo-Serrano Chile Vinaigrette||
Recipe Type: Main
- Peanut oil
- 6 red snapper fillets (about 6 ounces each), skinned
- Salt and freshly ground pepper
- Tomatillo-Serrano Chile Vinaigrette
- 4 fresh tomatillos, husked, rinsed and cut into small dice
- 1/3 cup diced jicama
- 1 1/2 tablespoons diced red bell pepper
- 1 1/2 tablespoons diced yellow bell pepper
- 1/2 mango, peeled and cut into small dice
- 1 serrano chile, seeded and finely diced
- 1/3 cup peanut oil
- 2 tablespoons olive oil
- 2 tablespoon white wine vinegar
- 1 1/2 tablespoons balsamic vinegar
- 1 tablespoon fresh lime juice
- 1 tablespoon fresh lemon juice
- 1 small garlic clove, minced
- 1 to 2 tablespoons minced fresh coriander
- 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 to blend well.
- Pour the dressing over the diced vegetables and stir lightly to mix.
- Season with salt to taste.
- Heat 2 tablespoons of oil in a large skillet.
- Add the fillets in batches and cook over moderate heat for 2 minutes.
- Turn and cook on the other side until the fish is opaque throughout, about 3 minutes.
- Remove the fish to a large warm platter.
- Spoon the Tomatillo-Serrano Chile Vinaigrette onto 6 warm dinner plates and arrange the snapper fillets in the center.
- Serve warm.
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