Jalapeno-basil vinaigrette
2 cups
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Olive oil (for cooking) |
| 1 | cup | Olive oil |
| 1 | Jalapeno pepper | |
| 2 | tablespoons | Diced red onion |
| 1 | tablespoon | Minced garlic |
| 1 | tablespoon | Dijon-style mustard |
| 1 | tablespoon | Balsamic vinegar |
| 1 | tablespoon | Rice vinegar |
| 1 | tablespoon | Asian sesame oil (dark, toasted) |
| 2 | tablespoons | Basil chiffonade * |
| 1 | tablespoon | Ancho chili powder |
| Salt | ||
| Fresh black pepper | ||
Directions
As soon as the snapper comes off the pan, hit it with the vinaigrette (which has to be at room temperature).
In a small saute pan over high heat, heat 1 tablespoon of olive oil and cook jalapeno on all sides until skin is charred. Let pepper cool and then slice it thinly, including seeds and stem.
In a large mixing bowl, combine remaining ingredients, including salt and pepper to taste, with jalapeno, and whisk until blended. (May be prepared 6 hours ahead, covered and refrigerated. Bring to room temperature before serving.)
Spoon charred jalapeno-basil vinaigrette to taste over fish as soon as you take it from pan and serve it immediately.
* Chiffonade, literally translated from French, means "made of rags." In the kitchen, it refers to thin shreds or strips cut from such vegetables as lettuce, spinach, sorrel or other greens.
Per 2-tablespoon serving: 139 calories, trace protein, 1 gram carbohydrates, 15 grams fat, 2 grams saturated fat, 0 milligrams cholesterol, 96 milligrams sodium.
Submitted By MICHAEL ORCHEKOWSKI On 08-09-95