Crispy Whole Red Snapper with Charred Jalapeno-Basil Vinaigrette Recipe

Name: Crispy Whole Red Snapper with Charred Jalapeno-Basil Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 1 jalapeno pepper; 3 tablespoons diced red onion; 1 tablespoon finely chopped garlic; 1 tablespoon Dijon mustard; 1 tablespoon balsamic vinegar; 1/4 cup rice wine vinegar; 3/4 cup olive oil; 1 tablespoon sesame oil; 2 tablespoons basil chiffonade; 1 tablespoon ancho chile powder; Salt and freshly ground pepper; 6 cups canola oil; 4 whole red snapper (about 1 pound each) cleaned and scaled; Salt and freshly ground pepper; 4 cups seasoned rice flour; 4 cups water; 1 red onion, sliced thick; 1 eggplant, sliced thick; 1 fennel, cut into 6 pieces; 1 red pepper, cut into 4 pieces; 1 yellow pepper, cut into 4 pieces; Olive oil, to coat; Salt, to taste; Pepper, to taste

Servings: persons

1 tablespoon olive oil
1 jalapeno pepper
3 tablespoons diced red onion
1 tablespoon finely chopped garlic
1 tablespoon Dijon mustard
1 tablespoon balsamic vinegar
1/4 cup rice wine vinegar
3/4 cup olive oil
1 tablespoon sesame oil
2 tablespoons basil chiffonade
1 tablespoon ancho chile powder
Salt and freshly ground pepper
6 cups canola oil
4 whole red snapper (about 1 pound each) cleaned and scaled
Salt and freshly ground pepper
4 cups seasoned rice flour
4 cups water
1 red onion, sliced thick
1 eggplant, sliced thick
1 fennel, cut into 6 pieces
1 red pepper, cut into 4 pieces
1 yellow pepper, cut into 4 pieces
Olive oil, to coat
Salt, to taste
Pepper, to taste

1
For the Charred Jalapeno-Basil Vinaigrette: Heat oil in a small saute pan until smoking.
2
Add the jalapeno and cook until charred on all sides.
3
Let the pepper cool and slice thinly.
4
Place the pepper and the remaining ingredients in a medium bowl and whisk until blended.
5
For the Crispy Fish: Heat oil in a deep fryer to 375 degrees F. Pat fish on both sides with paper towels to insure that it is totally dry.
6
Season the fish on both sides with salt and pepper.
7
Mix rice flour and water together.
8
Dredge both sides of each fish in the batter and tap off any excess.
9
Slowly lower the fish into the oil and fry for 6 to 7 minutes.
10
Carefully remove, drain on plate lined with paper towels and drizzle immediately with the vinaigrette.
11
For the Grilled Vegetables: Toss vegetables with olive oil, salt and pepper, and grill until tender.

4140

kcal

Calories

414

Fat

102

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 25 ingredients. The key ingredients include: 1 tablespoon olive oil, 1 jalapeno pepper, 3 tablespoons diced red onion, 1 tablespoon finely chopped garlic, and more.

Yes, Crispy Whole Red Snapper with Charred Jalapeno-Basil Vinaigrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Crispy Whole Red Snapper with Charred Jalapeno-Basil Vinaigrette

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