This dish is a celebration of fresh, zesty flavors perfect for summer dinners. The red snapper is pan-seared to achieve a golden crust while remaining moist and flaky inside. It pairs beautifully with a lively tomatillo-serrano chile vinaigrette, where the tartness of the tomatillos and the sweetness of diced mango balance the heat of the serrano pepper. Crisp jicama and bell peppers add necessary texture, while garlic and fresh coriander bring aromatic depth. It’s an elegant yet simple meal that comes together quickly, making it ideal for weeknight suppers or impressing guests with minimal fuss. Serve immediately to enjoy the contrast of warm fish and cool, tangy vegetables.
Red Snapper with Tomatillo-Serrano Chile Vinaigrette
Description
This dish is a celebration of fresh, zesty flavors perfect for summer dinners. The red snapper is pan-seared to achieve a golden crust while remaining moist and flaky inside. It pairs beautifully with a lively tomatillo-serrano chile vinaigrette, where the tartness of the tomatillos and the sweetness of diced mango balance the heat of the serrano pepper. Crisp jicama and bell peppers add necessary texture, while garlic and fresh coriander bring aromatic depth. It’s an elegant yet simple meal that comes together quickly, making it ideal for weeknight suppers or impressing guests with minimal fuss. Serve immediately to enjoy the contrast of warm fish and cool, tangy vegetables.Ingredients
Directions
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In a small bowl, combine the 1/3 cup peanut oil, olive oil, white wine vinegar, balsamic vinegar, lime juice, lemon juice, minced garlic, and minced fresh coriander. Whisk vigorously to blend well.
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In a separate bowl, combine the diced tomatillos, jicama, red and yellow bell peppers, mango, and serrano chile. Pour the prepared dressing over the diced vegetables and stir gently to mix thoroughly.
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Season the vegetable mixture with salt to taste. Set aside while preparing the fish.
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Season the red snapper fillets on both sides with salt and freshly ground pepper.
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Heat 2 tablespoons of peanut oil in a large skillet over moderate heat.
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Add the fillets in batches to avoid overcrowding. Cook for 2 minutes on the first side until lightly golden.
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Turn the fillets and cook on the other side until the fish is opaque throughout, about 3 minutes.
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Remove the fish to a large warm platter.
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Spoon the Tomatillo-Serrano Chile Vinaigrette mixture onto 6 warm dinner plates and arrange the snapper fillets in the center. Serve immediately.
Note
Storage: Store leftover vinaigrette in an airtight container in the refrigerator for up to 3 days. The vegetables may release some liquid, so stir before serving.
Substitutions: If serrano chiles are too spicy, substitute with jalapeños or omit the seeds for milder heat. Mango can be replaced with peach or pineapple for a different tropical twist.
Variations: Add diced avocado to the vinaigrette for extra creaminess. Serve with steamed rice or grilled corn on the cob.
