Grilled Red Snapper with Tomatillo-Serrano Chile Vinaigrette Recipe

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Ready in: < 30 minutes
recipe difficulty 3/5

Difficulty: 3 (1=easiest :: hardest=5)

Serves/Makes: 6

Ingredients:
6 red snapper fillets, (about 6 ounces each), skinned
salt and freshly ground black pepper
***Tomatillo-Serrano Chile Vinaigrette***
4 fresh tomatillos, husked, rinsed and cut into small dice
1/3 cup jicama, diced
1 1/2 tablespoon red bell peppers, diced
1 1/2 tablespoon yellow bell peppers, diced yellow bell pepper
1/2 mango, peeled and cut into small dice
1 serrano chile, seeded and finely diced
cooking spray
2 tablespoons olive oil
2 tablespoons white wine vinegar
1 1/2 tablespoon balsamic vinegar
1 tablespoon fresh lime juice
1 tablespoon fresh lemon juice
1 small garlic clove, minced
1 tablespoon cilantro, minced fresh
salt

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Directions:

Squeeze lime juice over snapper and coat with cooking spray. Grill in basket until just done (about 4-5 minutes). Spoon the Tomatillo-Serrano Chile Vinaigrette onto warm dinner plates and arrange the snapper fillets in the center. Serve warm.

Tomatillo-Serrano 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 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.

Calories 275 Fat 8 g Carbs 7 g Sodium 292mg Fiber 0 g.

This recipe from CDKitchen for Grilled Red Snapper with Tomatillo-Serrano Chile Vinaigrette serves/makes 6

Recipe ID: 24294

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