Red snapper with spring vegetable vinaigrette

4 Servings

Ingredients

Quantity Ingredient
4 Red snapper fillets; skin on 3 to 4 oz. each
3 tablespoons Olive oil
½ bunch Basil (fresh); chopped
½ medium Red onion; thinly sliced
Salt
White pepper; freshly ground
⅓ cup Olive oil
⅓ cup Balsamic vinegar
2 teaspoons Lime juice (fresh)
½ pounds Asparagus
1 Carrot (about 4 oz.); peeled and diced
4 ounces Broccoli flowerets (small)
1 small Red bell pepper; cored, seeded, and diced
½ pounds Tomatoes (about 2); peeled, seeded and diced
2 pounds Shallots; diced
1 tablespoon Sun-dried tomatoes*; diced
Small bowl and larger bowl
Whisk
Vegetable peeler
Fine strainer
Ovenproof skillet

Directions

VEGETABLE VINAIGRETTE

EQUIPMENT

I created this recipe for a wine dinner at the Rainbow Room in New York City. A crisp sauvignon blanc was the wine that accompanied the salad. If you can find small whole red snappers, this would be a perfect entree for a warm-weather luncheon. Stuff the cavity with a few sprigs of parsley or tarragon and watch out for bones when eating. (WP)

1. Score the fillets with a sharp knife (they will absorb the marinade better), arrange on a plate, and spoon over the olive oil. Sprinkle with the basil and red onion, and let marinate for 1 hour, refrigerated. Just before cooking, season lightly with salt and pepper.

2. Preheat the oven to 450 degrees.

3. Prepare the vegetable vinaigrette: In a small bowl, whisk together the ⅓ cup olive oil, vinegar, and lime juice. Set aside.

4. With a vegetable peeler, peel away any rough scales on the asparagus spears, cut off the hard bottoms, and dice. Blanch the asparagus, carrot, broccoli, and red pepper separately. (You can do this most easily by placing each vegetable in a fine strainer and plunging into boiling salted water for about 2 minutes per vegetable.) Cool and transfer to a mixing bowl. Add the tomatoes, shallots, and sun dried tomatoes. Whisk the dressing and, reserving a little for the greens, toss the vegetables with the dressing and season with salt and pepper to taste.

5. Heat an ovenproof skillet large enough to hold the fillets in one layer. Add the 2 teaspoons of olive oil and when it almost begins to smoke, lay the fillets in the pan and sear on one side for 1 minute.

Transfer to the oven and continue to cook 3 to 4 minutes longer. The fillets do not need to be flipped. (Fish should be cooked on the outside and a little underdone on the inside.) 6. Toss the greens with the reserved dressing.

Presentation: Divide the greens and mound in the center of 4 large serving plates. Arrange a layer of the vegetable vinaigrette on one side of the greens and top with one of the fillets, skin-side down.

Serve immediately.

To prepare ahead: Have the fish marinating, the salad greens cleaned and ready, the vegatables blanced, and continue with the recipe at serving time.

*To reconstitute sun-dried tomatoes, steep in boiling water to cover until tender, 3 to 5 minutes.

SOURCE: Adventures in the Kitchen with Wolfgang Puck Typed for you by Nancy Coleman

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