Snapper with Blistered Bean Salad and Chile Vinegar

Name: Snapper with Blistered Bean Salad and Chile Vinegar
Yield: 4 servings
Ingredients: 1 habanero chile, seeds removed, finely chopped; 1 small garlic clove, finely chopped; ½ cup unseasoned rice vinegar; 4½ teaspoons light brown sugar; Kosher salt; 2 small red onions, cut through root ends into 8 wedges; 2 cups sugar snap peas, strings removed; 2 tablespoons olive oil, divided, plus more for drizzling; 1 pound green beans, trimmed; 4 6-ounce snapper fillets; 1 cup torn basil leaves; ¼ cup crushed salted, dry-roasted peanuts

By Chris Morocco

May 16, 2017

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Peden + Munk

If there is one time we’d want to cheat a whole day outside and cook something indoors, it would be to make a pot of rice to soak up the extra dressing in this snapper recipe.

Recipe notes