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This lively dish features tender pan-seared red snapper fillets resting on a bed of bright, zesty tomatillo dressing. The vinaigrette combines the tang of fresh tomatillos and lime with the sweetness of diced mango and jicama, balanced by a subtle kick from serrano chiles. It is a refreshing, light meal that highlights fresh, crisp textures and aromatic citrus notes. Perfect for warm weather dining or a quick weeknight dinner, this recipe brings a burst of Mediterranean and Latin-inspired flavors to your table without requiring complex techniques or hard-to-find ingredients.
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Fish Dressing
Description
This lively dish features tender pan-seared red snapper fillets resting on a bed of bright, zesty tomatillo dressing. The vinaigrette combines the tang of fresh tomatillos and lime with the sweetness of diced mango and jicama, balanced by a subtle kick from serrano chiles. It is a refreshing, light meal that highlights fresh, crisp textures and aromatic citrus notes. Perfect for warm weather dining or a quick weeknight dinner, this recipe brings a burst of Mediterranean and Latin-inspired flavors to your table without requiring complex techniques or hard-to-find ingredients.Ingredients
Directions
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In a large bowl, combine the diced tomatillos, jicama, red and yellow bell peppers, mango, and serrano chile.
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Add the peanut oil, olive oil, white wine vinegar, balsamic vinegar, lime juice, lemon juice, minced garlic, and coriander to the bowl.
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Season the dressing mixture with salt and freshly ground pepper, then toss gently to combine and let sit for 10 minutes to allow flavors to meld.
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Pat the red snapper fillets dry with paper towels and season both sides generously with salt and pepper.
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Heat a large skillet over medium-high heat. Add a small amount of oil if needed, though the pan should be hot and ready.
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Place the fish fillets in the skillet in a single layer, ensuring they do not crowd the pan (cook in batches if necessary).
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Cook the fish for 2 minutes on the first side without moving it, allowing a golden crust to form.
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Carefully flip the fillets and cook for another 2 to 3 minutes, or until the fish is opaque throughout and flakes easily with a fork.
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Spoon a generous amount of the tomatillo vinaigrette onto each of 6 warm dinner plates.
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Arrange the cooked snapper fillets in the center of the dressing on each plate.
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Serve immediately while the fish is warm and the dressing is fresh.
Nutrition Facts
- Amount Per Serving
- Calories 942.4kcal
- % Daily Value *
- Total Fat 31.9g50%
- Saturated Fat 5.2g26%
- Cholesterol 0.0mg0%
- Sodium 22.1mg1%
- Total Carbohydrate 172.7g58%
- Dietary Fiber 11.2g45%
- Sugars 151.6g
- Protein 4.4g9%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
red snapper, tomatillo, vinaigrette, mango, jicama, serrano chile, pan-seared fish, gluten-free, healthy dinner, citrus dressing, quick meal, summer recipe, seafood, fresh herbs, coriander, lime juice, bell pepper, balsamic vinegar, white wine vinegar
