Jalapeno-basil vinaigrette

Yield: 2 cups

Measure 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
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

Similar recipes