Yield: 2 cups
|1 tablespoon||Olive oil (for cooking)|
|1 cup||Olive oil|
|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|
|Fresh black pepper|
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