Red Snapper with Tomatillo-Serrano Chile Vinaigrette

Red Snapper with Tomatillo-Serrano Chile Vinaigrette

Peanut oil
6 red snapper fillets (about 6 ounces each), skinned
Salt and freshly ground pepper
Tomatillo-Serrano Chile Vinaigrette

Heat 2 tablespoons 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.
Tomatillo-Serrano Chile Vinaigrette

4 fresh tomatillos, husked, rinsed and cut into small dice
1/3 cup diced jicama
1 1/2 tablespoons diced red bell pepper
1 1/2 tablespoons 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 tablespoons olive oil
2 tablespoon white wine vinegar
1 1/2 tablespoons balsamic vinegar
1 tablespoon fresh lime juice
1 tablespoon fresh lemon juice
1 small garlic clove, minced
1 to 2 tablespoons minced fresh coriander
Salt

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
Red Snapper with Tomatillo-Serrano Chile Vinaigrette to blend well.
Pour the dressing over the diced vegetables and stir lightly to mix.
Season with salt to taste.