Red Snapper with Tomatillo-Serrano Chile Vinairgrette
The best American name for this vegetable would probably be “Mexican green tomato”, but they actually taste nothing like regular tomatoes, In fact, the tomatillo is not a tomato at all. The tomatillo has a tart, lemony flavor that is enhance when cooked (especially roasted) and is an excellent base for salsas. While salsa (salsa verde) is the most popular way to enjoy tomatillo, they can be used in other ways. Tomatillos contain high amounts of vitamin A&C. Tomatillos are our #2 sales item!
For the Vinaigrett:
4 fresh tomatillos, husked, rinsed, and cut into small dice
1/3 cup diced jicama
1 1/2 Tbsp diced red pepper
1 1/2 Tbsp 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 Tbsp olive oil
2 Tbsp white wine vinegar
1 1/2 Tbsp balsamic vinegar
1 Tbsp fresh lime juice
1 Tbsp fresh lemon juice
1 small garlic clove, minced
1-2 Tbsp minced fresh coriander
6 red snapper fillets (about 6 oz each), skinned
Salt and freshly ground pepper
To make the Vinaigrett:
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 diced vegetables and stir lightly to mix. Season with salt to taste.
Heat 2 Tbsp 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.