Red Snapper with Citrus Vinaigrette Recipe

Name: Red Snapper with Citrus Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons thawed passion-fruit puree or juice; 3 tablespoons fresh orange juice; 2 tablespoons fresh lemon juice; 1 1/2 tablespoons fresh lime juice; 1 tablespoon Sherry vinegar or malt vinegar; 1/3 cup extra-virgin olive oil; 6 tablespoons finely diced mixed bell peppers (red, yellow, and green); 1 scallion, minced; 1 tablespoon finely chopped fresh cilantro; 1 tablespoon capers, rinsed; 2 lb calabaza or butternut squash, peeled and cut into 2-inch chunks; 2 tablespoons unsalted butter; Cayenne to taste; 6 (6-oz) red snapper fillets with skin; 3/4 cup olive oil

Servings: persons

2 tablespoons thawed passion-fruit puree or juice
3 tablespoons fresh orange juice
2 tablespoons fresh lemon juice
1 1/2 tablespoons fresh lime juice
1 tablespoon Sherry vinegar or malt vinegar
1/3 cup extra-virgin olive oil
6 tablespoons finely diced mixed bell peppers (red, yellow, and green)
1 scallion, minced
1 tablespoon finely chopped fresh cilantro
1 tablespoon capers, rinsed
2 lb calabaza or butternut squash, peeled and cut into 2-inch chunks
2 tablespoons unsalted butter
Cayenne to taste
6 (6-oz) red snapper fillets with skin
3/4 cup olive oil

1
Whisk together passion-fruit puree, citrus juices, and vinegar.
2
Add oil in a slow stream, whisking until emulsified.
3
Stir in remaining vinaigrette ingredients and season with salt and pepper.
4
Steam squash in a steamer over boiling water, covered, until tender, about 10 minutes.
5
Puree with butter in a food processor and add cayenne and salt to taste.
6
Keep warm, covered.
7
Pat fish dry and make 3 diagonal slashes through skin of each fillet.
8
Season with salt and pepper.
9
Heat oil in a 12-inch nonstick skillet over high heat until hot but not smoking, then fry 3 fillets, skin sides down, until golden, about 3 minutes.
10
Turn and fry about 1 minute more, or until just cooked through.
11
Transfer to a platter and fry remaining 3 fillets in same manner.
12
Serve fish, skin sides up, on a bed of squash pur)e and drizzle with vinaigrette.

2269

kcal

Calories

254

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 15 ingredients. The key ingredients include: 2 tablespoons thawed passion-fruit puree or juice, 3 tablespoons fresh orange juice, 2 tablespoons fresh lemon juice, 1 1/2 tablespoons fresh lime juice, and more.

Yes, Red Snapper with Citrus 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.

That's it — enjoy your meal!

Red Snapper with Citrus Vinaigrette

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions