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Fish Dressing

Fish Dressing recipe image
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.
Cuisine:
Courses:
Difficulty: Intermediate
Calories: 942.4
Dietary: Vegan
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
  • 6 Red snapper fillets (about 6 ounces each), skinned
  • 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 and freshly ground pepper, to taste
Directions
  1. 1
    In a large bowl, combine the diced tomatillos, jicama, red and yellow bell peppers, mango, and serrano chile.
  2. 2
    Add the peanut oil, olive oil, white wine vinegar, balsamic vinegar, lime juice, lemon juice, minced garlic, and coriander to the bowl.
  3. 3
    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.
  4. 4
    Pat the red snapper fillets dry with paper towels and season both sides generously with salt and pepper.
  5. 5
    Heat a large skillet over medium-high heat. Add a small amount of oil if needed, though the pan should be hot and ready.
  6. 6
    Place the fish fillets in the skillet in a single layer, ensuring they do not crowd the pan (cook in batches if necessary).
  7. 7
    Cook the fish for 2 minutes on the first side without moving it, allowing a golden crust to form.
  8. 8
    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.
  9. 9
    Spoon a generous amount of the tomatillo vinaigrette onto each of 6 warm dinner plates.
  10. 10
    Arrange the cooked snapper fillets in the center of the dressing on each plate.
  11. 11
    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.

Keywords: 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
Read it online: https://www.chefs-mate.com/recipe/fish-dressing-6/