- 1 3- to 4-pound red snapper
- ½ to ¾ cup hazelnut oil
- 1 lime
- 1 red bell pepper
- 1 yellow bell pepper
- 4 tomatillos (Mexican green tomatoes)
- 2 jalapeno chilies, seeded and minced
- 1 clove garlic, minced (any green part removed)
- ½ small red onion, finely chopped
- 4 tablespoons fresh coriander, chopped
- Coarse salt and freshly ground pepper to taste
- Nutritional Information
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Nutritional analysis per serving (4 servings)
732 calories; 39 grams fat; 3 grams saturated fat; 27 grams monounsaturated fat; 5 grams polyunsaturated fat; 8 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 82 grams protein; 146 milligrams cholesterol; 258 milligrams sodium
- Wipe the snapper inside and out with paper towels. Sprinkle with about a tablespoon of the hazelnut oil and the juice of half the lime. Set aside.
- Preheat broiler. Seed the peppers and cut them into quarters. Place them skin side up on a grilling rack and broil until the skins are charred. Place them in a plastic or paper bag and let them cool. Peel off the skins.
- Meanwhile, quarter the tomatil-los and simmer them in water to cover until soft (about five minutes). Drain and chop. Chop the peppers.
- Place the tomatillos, peppers, chilies, garlic and onion in a small bowl. Add the remaining hazelnut oil and toss thoroughly. Add the juice of the remaining lime to taste.
- Just before serving, stir in the coriander and season with salt and pepper to taste.
- Broil the snapper for about seven to 10 minutes on each side, or until it is cooked. Pass the vinaigrette sauce separately.