Snapper With Blistered Bean Salad And Chile Vinegar Recipe

Name: Snapper With Blistered Bean Salad And Chile Vinegar
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 habanero chile, seeds removed, finely chopped; 1 small garlic clove, finely chopped; 1/2 cup unseasoned rice vinegar; 4 1/2 teaspoons light brown sugar; Kosher salt; 2 small red onions, cut through root ends into 8 wedges; 2 cups sugar snap peas, strings removed; 2 tablespoons olive oil, divided, plus more for drizzling; 1 pound green beans, trimmed; 4 (6-ounce) snapper fillets; 1 cup torn basil leaves; 1/4 cup crushed salted, dry-roasted peanuts

Servings: persons

1 habanero chile, seeds removed, finely chopped
1 small garlic clove, finely chopped
1/2 cup unseasoned rice vinegar
4 1/2 teaspoons light brown sugar
Kosher salt
2 small red onions, cut through root ends into 8 wedges
2 cups sugar snap peas, strings removed
2 tablespoons olive oil, divided, plus more for drizzling
1 pound green beans, trimmed
4 (6-ounce) snapper fillets
1 cup torn basil leaves
1/4 cup crushed salted, dry-roasted peanuts

1
Prepare a grill for medium-high heat. Put a large cast-iron skillet on grill to heat.
2
Meanwhile, stir chile, garlic, vinegar, and brown sugar in a small bowl until sugar is dissolved; season chile vinegar with salt. Set aside. Toss onions, sugar snap peas, and 1 1/2 tsp. oil in a large bowl; season with salt.
3
As soon as skillet is hot, add vegetables and cook, stirring occasionally, until blistered and crisp-tender, 6-8 minutes for onions and about 4 minutes for sugar snap peas. Transfer to a platter.
4
Toss green beans and 1 1/2 tsp. oil in another large bowl and cook directly on grill grate on one side until blistered, lightly charred, and crisp-tender, about 3 minutes. Transfer to platter with onions and sugar snap peas and toss to coat; drizzle reserved chile vinegar over.
5
Wipe out skillet with paper towels. Add 1 Tbsp. oil and set back on grill. Season snapper all over with salt and cook, skin side down, in skillet until skin is golden brown and crisp, about 4 minutes. Turn and cook just until cooked through, about 2 minutes.
6
Set snapper on top of bean salad and top with basil and peanuts.

614

kcal

Calories

Fat

124

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.

How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 1 habanero chile, seeds removed, finely chopped, 1 small garlic clove, finely chopped, 1/2 cup unseasoned rice vinegar, 4 1/2 teaspoons light brown sugar, and more.

Yes, Snapper With Blistered Bean Salad And Chile Vinegar 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.

Snapper With Blistered Bean Salad And Chile Vinegar

How did you like this recipe?

Frequently Asked Questions