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Receta Crispy Whole Red Snapper, Charred Jalapeno Basil Vinaigrette

Name: Crispy Whole Red Snapper, Charred Jalapeno Basil Vinaigrette
Ingredients: 1 Tbsp. extra virgin olive oil; 1 x jalapeno pepper; 3 Tbsp. diced red onion; 1 Tbsp. finely minced garlic; 1 Tbsp. Dijon mustard; 1 Tbsp. balsamic vinegar; 1/4 c. rice wine vinegar; 3/4 c. extra virgin olive oil; 1 Tbsp. sesame oil; 2 Tbsp. basil chiffonade; 1 Tbsp. ancho chile pwdr Salt to taste Freshly-grnd black pepper to taste; 6 c. canola oil; 4 whl red snapper - (abt 1 lb ea) cleaned, scaled Salt to taste Freshly-grnd black pepper to taste; 4 c. seasoned rice flour; 4 c. water; 1 x red onion sliced thick; 1 x eggplant sliced thick; 1 x fennel bulb cut 6 pcs; 1 x red pepper cut 4 pcs; 1 x yellow pepper cut 4 pcs Extra virgin olive oil to coat Salt to taste Freshly-grnd black pepper to taste

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Raciónes: 4

Ingredientes

1 Tbsp. extra virgin olive oil
1 x jalapeno pepper
3 Tbsp. diced red onion
1 Tbsp. finely minced garlic
1 Tbsp. Dijon mustard
1 Tbsp. balsamic vinegar
1/4 c. rice wine vinegar
3/4 c. extra virgin olive oil
1 Tbsp. sesame oil
2 Tbsp. basil chiffonade
1 Tbsp. ancho chile pwdr Salt to taste Freshly-grnd black pepper to taste
6 c. canola oil
4 whl red snapper - (abt 1 lb ea) cleaned, scaled Salt to taste Freshly-grnd black pepper to taste
4 c. seasoned rice flour
4 c. water
1 x red onion sliced thick
1 x eggplant sliced thick
1 x fennel bulb cut 6 pcs
1 x red pepper cut 4 pcs
1 x yellow pepper cut 4 pcs Extra virgin olive oil to coat Salt to taste Freshly-grnd black pepper to taste

Direcciones

For the Charred Jalapeno-Basil Vinaigrette: Heat oil in a small saute/fry pan till smoking. Add in the jalapeno and cook till charred on all sides. Let the pepper cold and slice thinly. Place the pepper and the remaining ingredients in a medium bowl and whisk till blended.
For the Crispy Fish: Heat oil in a deep fryer to 375 degrees. Pat fish on both sides with paper towels to insure which it is totally dry. Season the fish on both sides with salt and pepper.
Mix rice flour and water together. Dredge both sides of each fish in the batter and tap off any excess. Slowly lower the fish into the oil and fry for 6 to 7 min. Carefully remove, drain on plate lined with paper towels and drizzle immediately with the vinaigrette.
For the Grilled Vegetables: Toss vegetables with extra virgin olive oil, salt and pepper, and grill till tender.
This recipe yields 4 servings.