Snapper with orange chipotle vinaigrette
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Fresh orange juice |
| 3 | tablespoons | White vinegar |
| 1 | tablespoon | Chipotle chilies in adobo sauce |
| 1 | teaspoon | Coarse salt |
| 1 | teaspoon | Brown sugar |
| ½ | cup | Olive oil |
| ½ | bunch | Mint; leaves only, chopped |
| 6 | Six-ounce Snapper fillets; skinned | |
| Olive oil; for brushing fish | ||
| Coarse salt; to taste | ||
| Freshly-ground black pepper; to taste | ||
Directions
In a blender or food processor fitted with the metal blade, combine the orange juice, vinegar, chipotle chilies, salt, and sugar and blend until chilies are finely chopped. With the motor running, add the oil in a steady stream and blend until incorporated. Adjust seasonings, add the mint and set aside. The vinaigrette can be refrigerated overnight without the mint, which should be added just before serving. Heat a grill. Brush fillets with olive oil and sprinkle with salt and pepper. Grill until cooked through, 3 to 4 minutes per side. To serve, transfer snapper fillets to a serving platter or individual plates and drizzle with the orange chipotle vinaigrette. This recipe yields 6 servings.
Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # TH-6332 broadcast 01-16-1997) Downloaded from their Web-Site -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
01-27-1997
Recipe by: Susan Feniger and Mary Sue Milliken Converted by MM_Buster v2.0l.