Red Snapper With Hazelnut Peppers


  • 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
    • 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

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

4 servings


  1. 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.
  2. 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.
  3. Meanwhile, quarter the tomatil-los and simmer them in water to cover until soft (about five minutes). Drain and chop. Chop the peppers.
  4. 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.
  5. Just before serving, stir in the coriander and season with salt and pepper to taste.
  6. Broil the snapper for about seven to 10 minutes on each side, or until it is cooked. Pass the vinaigrette sauce separately.

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