Snapper With Orange Chipotle Vinaigrette

Recipe Ingredients

1/2 cup	118ml	Fresh orange juice
3 tablespoons	45ml	White vinegar
1 tablespoon	15ml	Chipotle chilies in adobo sauce
1 teaspoon	5ml	Coarse salt
1 teaspoon	5ml	Brown sugar
1/2 cup	118ml	Olive oil
1/2		Mint, leaves only - chopped
6		Snapper fillets - skinned
		Olive oil - for brushing fish
		Coarse salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

In a blender or food processor fitted with the metal blade, combine the orange juice, vinegar, chipotle chilies, salt, and sugar and blend until chilies are finely chopped. With the motor running, add the oil in a steady stream and blend until incorporated. Adjust seasonings, add the mint and set aside.

The vinaigrette can be refrigerated overnight without the mint, which should be added just before serving.

Heat a grill.

Brush fillets with olive oil and sprinkle with salt and pepper. Grill until cooked through, 3 to 4 minutes per side.

To serve, transfer snapper fillets to a serving platter or individual plates and drizzle with the orange chipotle vinaigrette.

This recipe yields 6 servings.

Source:
TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # TH-6332 broadcast 01-16-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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