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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
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 to blend well.

Pour the dressing over the diced vegetables and stir lightly to
mix. Season with salt to taste.

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