Ingredients

  • Citrus Vinaigrette
  • 2 tablespoons passion fruit juice in frozen food sect.
  • 3 tablespoons orange juice
  • 2 tablespoons lemon juice
  • 1 ½ tablespoons lime juice
  • 1 tablespoon sherry vinegar
  • ⅓ cup extra-virgin olive oil
  • 2 tablespoons red bell pepper diced
  • 2 tablespoons yellow bell pepper diced
  • 2 tablespoons green bell pepper diced
  • 1 spring onions minced
  • 1 tablespoon fresh cilantro finely chopped
  • 1 tablespoon capers rinsed
  • 900 grams butternut squash 2 inch chunks
  • 2 tablespoons butter, unsalted
  • cayenne to taste
  • 36 ounces red snapper fillets with skin
  • ¾ cup olive oil

Directions

1. Vinaigrette: Whisk together passion fruit purée, citrus juices, and vinegar. Add oil in a slow stream, until emulsified. Stir in remaining vinaigrette ingredients and season with salt and pepper.
2. Squash purée and fry fish: Steam squash until tender, about 10 minutes. Purée with butter in a food processor and add cayenne and salt to taste. Keep warm, covered.
3. Pat fish dry and make 3 diagonal slashes through skin of each fillet. Season with salt and pepper. Heat oil in a large skillet until hot, then fry 3 fillets, skin sides down until golden, about 3 minutes. Turn and fry about 1 minute more, or until just cooked through. Transfer to a platter and fry remaining 3 fillets in same manner.
4. Serve fish, skin sides up, on a bed of squash purée and drizzle with vianigrette.

Notes
Notes:Original serves 6 with a total time of 1 hour.
Serving Ideas:Original serves 6.


Categories
Fish, main course
Keywords
Fish, main course
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