Snapper with Blistered Bean Salad and Chilli Vinegar

Ingredients for Snapper with Blistered Bean Salad and Chilli Vinegar

• 1 habanero chilli, seeds removed, finely chopped

• 1 small garlic clove, finely chopped

• 120ml unseasoned rice vinegar

• 4 1/2 teaspoons light brown sugar

• Kosher salt

• 2 small red onions, cut through root ends into 8 wedges

• 400g sugar snap peas, strings removed

• 2 tablespoons olive oil, divided, plus more for drizzling

• 450g green beans, trimmed

• 4 (170g) snapper fillets

• 1 cup torn basil leaves

• 1/4 cup crushed salted, dry-roasted peanuts

Prepare a grill for medium-high heat. Put a large cast-iron skillet on grill to heat.

Meanwhile, stir chilli, garlic, vinegar, and brown sugar in a small bowl until sugar is dissolved; season chilli vinegar with salt. Set aside. Toss onions, sugar snap peas, and 1 1/2 teaspoons oil in a large bowl; season with salt.

As soon as skillet is hot, add vegetables and cook, stirring occasionally, until blistered and crisp-tender, 6–8 minutes for onions and about 4 minutes for sugar snap peas. Transfer to a platter.

Toss green beans and 1 1/2 teaspoons oil in another large bowl and cook directly on grill grate on one side until blistered, lightly charred, and crisp-tender, about 3 minutes. Transfer to platter with onions and sugar snap peas and toss to coat; drizzle reserved chilli vinegar over.

Wipe out skillet with paper towels. Add 1 tablespoon oil and set back on grill. Season snapper all over with salt and cook, skin side down, in skillet until skin is golden brown and crisp, about 4 minutes. Turn and cook just until cooked through, about 2 minutes.

Set snapper on top of bean salad and top with basil and peanuts.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.