Recipe - Red Snapper Wtomatillo-Serrano Chile Vi

Peanut oil
6 Red snapper fillets (about 6
ounces each); skinned
Salt and freshly ground
pepper
TOMATILLOSERRANO CHILE

VINAIGRETTE
4 Fresh tomatillos; husked,
rinsed and cut into small
dice
1/3 cup Diced jicama
1 One half tablespoon Diced red bell pepper
1 One half tablespoon Diced yellow bell pepper
One half Mango; peeled and cut into
small dice
1 Serrano chile; seeded and
finely minced
1/3 cup Peanut oil
2 tablespoon Olive oil
2 tablespoon White wine vinegar
1 One half tablespoon Balsamic vinegar
1 tablespoon Fresh lime juice
1 tablespoon Fresh lemon juice
1 Clove (small) garlic; minced
1 (up to)
2 tablespoon Minced fresh coriander
Salt

From: arielle@taronga.com (Stephanie da Silva)

Date: Mon, 16 Aug 1993 09:15:48 GMT
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 TomatilloSerrano Chile Vinaigrette onto 6 warm dinner plates and
arrange the snapper fillets in the center. Serve warm.

TomatilloSerrano Chile Vinaigrette: 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 minced vegetables and stir lightly to
mix. Season with salt to taste.

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