6 red snapper fillets, (about 6 ounces each), skinned
salt and freshly ground black pepper
Tomatillo-Serrano Chile Vinaigrette
4 fresh tomatillos, husked, rinsed and cut into small dice
1/3 cup jicama, diced
1-1/2 tablespoons red bell peppers, diced
1-1/2 tablespoons yellow bell peppers, diced yellow bell pepper
1/2 mango, peeled and cut into small dice
1 serrano chile, seeded and finely diced
cooking spray
2 tablespoons olive oil
2 tablespoons white wine vinegar
1-1/2 tablespoons balsamic vinegar
1 tablespoon fresh lime juice
1 tablespoon fresh lemon juice
1 small garlic clove, minced
2 to 1 tablespoon cilantro, minced fresh
salt
Squeeze lime juice over snapper and coat with cooking spray. Grill in basket until just done (about 4-5 minutes). 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:
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 olive oil, white wine vinegar, balsamic vinegar, lime juice, lemon juice, garlic and coriander. Whisk to blend well. Pour the dressing over the diced vegetables and stir lightly to mix. Season with salt to taste.
Makes 6 servings.
Calories 275 Fat 8 g Carbs 7 g Sodium 292mg Fiber 0 g.