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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
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- 6 c. canola oil
- 4 whl red snapper - (abt 1 lb ea) cleaned, scaled
- Â Â Salt to taste
- Â Â 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
- Â Â Extra virgin olive oil to coat
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
Directions
- 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 1108g | |
| Recipe makes 4 servings | |
| Calories 4004 | |
| Calories from Fat 3337 | 83% |
| Total Fat 377.6g | 472% |
| Saturated Fat 31.41g | 126% |
| Trans Fat 1.31g | |
| Cholesterol 10mg | 3% |
| Sodium 103mg | 4% |
| Potassium 953mg | 27% |
| Total Carbs 146.06g | 39% |
| Dietary Fiber 12.2g | 41% |
| Sugars 8.2g | 5% |
| Protein 18.42g | 29% |
