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

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