Recipe Cottage


LOCATION: Recipes >> Fish >> Snapper 02

Print this Recipe    Snapper 02

Red Snapper with Tomatillo-Serrano Chile Vinaigrette

peanut oil
6 red snapper fillets (about 6 ounces each), skinned
salt and freshly ground pepper

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.

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.


Recipe Reviews: How does this recipe taste?

Average Ratings:
Taste: (n/a) Ease of Prep: (n/a) Appearance: (n/a)

Write an ON-LINE REVIEW and share your thoughts with others.

  Site Navigation
  Recipes (Main Page)
  Message Board
  Submit a Recipe
  Cooking Question?
  Chat Room
  Contact us

  Recipe Newsletter
Get recipes by e-mail
every other week!

  Recipe Categories
  Appetizers & Snacks
  Sauces & Dressings
  Special Diets
  Soups & Salads
  Grains & Vegetables
  Sweets & Desserts
  Organic Recipes

Recipe Cottage © 1994 - 2005.  All Rights Reserved.