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Red Snapper with Tomatillo-Serrano Chile Vinaigrette
Red Snapper with Tomatillo-Serrano Chile
Vinaigrette
From: arielle@taronga.com (Stephanie da Silva)
Date: Mon, 16 Aug 1993 09:15:48 GMT
Peanut oil
6
red snapper fillets (about 6 ounces each), skinned
Salt and freshly ground pepper
Tomatillo-Serrano Chile Vinaigrette
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
1
1
1
1
1
1
2
2
1
1
1
1
1
fresh tomatillos, husked, rinsed and cut into small dice
/3 cup diced jicama
1/2 tablespoons diced red bell pepper
1/2 tablespoons diced yellow bell pepper
/2 mango, peeled and cut into small dice
serrano chile, seeded and finely diced
/3 cup peanut oil
tablespoons olive oil
tablespoon white wine vinegar
1/2 tablespoons balsamic vinegar
tablespoon fresh lime juice
tablespoon fresh lemon juice
small garlic clove, minced
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
http://www.cs.cmu.edu/~mjw/recipes/seafood/fish/red-snapper-chile-vin.html (1 of 2) [12/17/1999 11:54:30 AM]
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