Red Snapper with a Pineapple Tomatillo Vinaigrette

Ingredients:

2 Tbsp olive oil

6 red snapper fillets skinned, approximately 6 oz each

Salt and Freshly ground pepper

Pineapple Tomatillo Vinaigrette:

4 fresh tomatillos, husked, rinsed and cut into small dice

1/3 cup jicama, diced

1 1/2 Tbsp red bell pepper, diced

1 1/2 Tbsp yellow bell pepper, diced

1/2 cup diced pineapple

1 serrano chile, seeded and finely diced

1/3 cup olive oil

2 Tbsp white wine vinegar

1 1/2 Tbsp balsamic vinegar

1 Tbsp fresh lime juice

1 Tbsp fresh lemon juice

2 small garlic clove, minced

1-2 tablespoons fresh cilantro, minced

Salt to taste

Directions:
Snapper: Heat 2 tablespoons oil in a large skillet. Add the snapper fillets and cook in batches over moderate heat for 2 minutes. Turn and cook on the other side until the fish is opaque throughout, about 3 minutes. Remove the fish to a large warm platter.

Pineapple Tomatillo Vinaigrette: In a bowl, combine tomatillos, jicama, red and yellow bell peppers, and pineapple and serrano chile, toss to mix. In a small bowl, combine the olive oil, white wine vinegar, balsamic vinegar, lime juice, lemon juice, garlic and cilantro.  Whisk to blend well. Pour the dressing over the diced vegetables and stir lightly to mix. Season with salt to taste. Spoon the Pineapple Tomatillo Vinaigrette onto 6 warm dinner plates and arrange the snapper fillets in the center. Serve warm.