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Thursday, May 14, 2009

Crispy Whole Red Snapper with Charred Jalapeno-Basil Vinaigrette Recipe

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Ah, that smokey Jalapeno spice! How I love it so. Here's a recipe I just tried out tonight and man, was it bomb-diggity! Try it yourself - it tastes like a million bucks, but can be had for about $15!

Charred Jalapeno-Basil Vinaigrette:

  • 1/2 tablespoon olive oil
  • 1/2 jalapeno pepper, minced
  • 2 tablespoons diced red onion
  • 1 tablespoon finely chopped garlic
  • 1 tablespoon Dijon mustard
  • 1 tablespoon balsamic vinegar
  • 1/4 cup rice wine vinegar
  • 1/2 cup olive oil added later
  • 1 tablespoon sesame oil
  • 1 tablespoons basil chiffonade
  • 1/2 tablespoon ancho chile powder
  • Salt and freshly ground pepper
Red Snapper:
  • 4 tablespoons olive oil
  • 2 whole red snappers (about 1 pound each) cleaned and scaled
  • Salt and freshly ground pepper
Make the vinaigrette first. Heat oil in a small saute pan until smoking. Add the jalapeno and cook until charred on all sides. Let the pepper cool and slice thinly. Place the pepper and the remaining ingredients in a medium bowl and whisk until blended.

As for the fish, make sure you cook it naturally. In a medium skillet over medium heat, heat the oil until it begins to smoke and then add the butter. Season the fillets on both sides with salt and pepper to taste. Cook for 2-3 minutes per side, starting with the skin-side down. Remove the cooked fillets to a warm plate and serve immediately with the vinaigrette.

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