Snapper with Blistered Bean Salad and Chile Vinegar
A vibrant and flavorful dish featuring crispy-skinned snapper served over a bed of blistered green beans, sugar snap peas, and red onions, all dressed with a spicy-sweet chile vinegar and topped with fresh basil and crunchy peanuts.
Ingredients
- •1 whole habanero chile, seeds removed, finely chopped
- •1 clove small garlic clove, finely chopped
- •½ cup unseasoned rice vinegar
- •4½ teaspoons light brown sugar
- •to taste Kosher salt
- •2 whole small red onions
- •2 cups sugar snap peas
- •2 tablespoons olive oil
- •1 pound green beans
- •4 fillets snapper fillets
- •1 cup basil leaves
- •¼ cup crushed salted dry-roasted peanuts
- •dry-roasted peanuts
Cooking Instructions
- 1.
Prepare a grill for medium-high heat. Put a large cast-iron skillet on grill to heat.
10 min
- 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.
5 min
- 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.
8 min
- 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.
3 min
- 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 min
- 6.
Set snapper on top of bean salad and top with basil and peanuts.
2 min
