Red Snapper with Citrus Vinaigrette |
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Prep Time: 45 Minutes Cook Time: 15 Minutes |
Ready In: 60 Minutes Servings: 6 |
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Ingredients:
2 tablespoons thawed passion-fruit purée or juice |
3 tablespoons fresh orange juice |
2 tablespoons fresh lemon juice |
1 1/2 tablespoons fresh lime juice |
1 tablespoon sherry vinegar or malt vinegar |
1/3 cup extra-virgin olive oil |
6 tablespoons finely diced mixed bell peppers (red, yellow, and green) |
1 scallion, minced |
1 tablespoon finely chopped fresh cilantro |
1 tablespoon capers, rinsed |
2 lb calabaza or butternut squash, peeled and cut into 2-inch chunks |
2 tablespoons unsalted butter |
cayenne to taste |
6 (6-oz) red snapper fillets with skin |
3/4 cup olive oil |
Directions:
1. Make vinaigrette: Whisk together passion-fruit purée, citrus juices, and vinegar. Add oil in a slow stream, whisking until emulsified. Stir in remaining vinaigrette ingredients and season with salt and pepper.
2. Make squash purée and fry fish: Steam squash in a steamer over boiling water, covered, until tender, about 10 minutes. Purée with butter in a food processor and add cayenne and salt to taste. Keep warm, covered.
3. Pat fish dry and make 3 diagonal slashes through skin of each fillet. Season with salt and pepper. Heat oil in a 12-inch nonstick skillet over high heat until hot but not smoking, then fry 3 fillets, skin sides down, until golden, about 3 minutes. Turn and fry about 1 minute more, or until just cooked through. Transfer to a platter and fry remaining 3 fillets in same manner. Serve fish, skin sides up, on a bed of squash pur)e and drizzle with vinaigrette.
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