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1
In a salad bowl combine the ginger, jalapeno, vinegar, salt, and pepper.
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2
In a slow steady stream, whisk in 3 tablespoons of the vegetable oil.
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3
Add the radishes, cucumber, and bell pepper and toss to coat.
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4
Let the veggies marinate at room temperature while you prepare the sesame-crusted snapper.
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5
With a sharp paring knife, score the skin side of the snapper fillets: Slash 3 1/8-inch-deep cuts across the width of the fish.
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6
Season both sides of the fish with salt and pepper.
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7
Sprinkle and then gently press the sesame seeds onto both sides of the fish.
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8
Heat a large nonstick skillet over medium-high heat with the remaining 2 tablespoons of vegetable oil (twice around the pan).
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9
When the pan is hot, add the seasoned fish to the skillet skin side down.
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10
Saute the snapper for 4 minutes, and if you find that the fillets bubble up in the center section, carefully press each fillet down with a fish spatula.
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11
Flip the fillets and continue to cook on the second side for 3 minutes, or until the fish is cooked through and opaque.
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12
While the fish is cooking on the second side, finish off the ginger-dressed snappy veggies.
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13
To the marinating vegetables add the watercress, basil, and peanuts.
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14
Toss to combine.
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15
To serve, distribute the snappy veggies among four plates and top with the sesame-crusted snapper.
