Red Snapper is a great fish to grill. This recipe holds to the tradition of Mexican flavors with the tomatilloes and chilies. While this might look like a complex recipe it is certainly worth the work.
Prep Time: 30 minutes
Cook Time: 15 minutes
Ingredients:
- 6 red snapper fillets
- 4 fresh tomatilloes, husked, rinsed and cut into small pieces
- 1/3 cup jicama, diced
- 1/2 mango, peeled, seeded and diced
- 1 serrano chili, seeded and finely chopped
- 2 tablespoons olive oil
- 2 tablespoons white wine vinegar
- 1 1/2 tablespoons balsamic vinegar
- 1 1/2 tablespoons red bell pepper, diced
- 1 1/2 tablespoons green bell pepper, diced
- 1 tablespoon lime juice
- 1 tablespoon lemon juice
- 1 tablespoon fresh cilantro, minced
- 1 clove garlic, minced
- 1 teaspoon coriander
Preparation:
Prepare snapper with lemon juice, and a little salt and pepper. Let stand. Toss together the tomatilloes, jicama, bell pepper, mango and serrano. In a small bowl mix together, olive oil, vinegars, lime juice, garlic and coriander. Blend well. Pour over the vegetables and mix together. Grill snapper fillets until done. Remove from grill, place on plates and top with vinaigrette.
