SESAME-CRUSTED RED SNAPPER WITH GINGER-DRESSED SNAPPY VEGGIES

Sesame-Crusted Red Snapper with Ginger-Dressed Snappy Veggies image

Yield 4 servings

Number Of Ingredients 13

2-inch piece fresh gingerroot, peeled and grated or minced
1 small jalapeño pepper, seeded and finely chopped
3 tablespoons rice wine vinegar or white wine vinegar (eyeball it)
Salt and freshly ground black pepper
5 tablespoons vegetable oil
10 radishes, thinly sliced
1 English (seedless) cucumber (the one wrapped in plastic), thinly sliced
1 yellow bell pepper, seeded, quartered, and cut into thin strips
4 8-ounce portions red snapper fillet, skin on
1/2 cup sesame seeds, untoasted (available on spice aisle)
1 bunch watercress, trimmed of thick stems
1 cup (about 20 leaves) fresh basil, coarsely chopped
1/4 cup toasted unsalted peanuts, coarsely chopped

Steps:

In a salad bowl combine the ginger, jalapeño, vinegar, salt, and pepper. In a slow steady stream, whisk in 3 tablespoons of the vegetable oil. Add the radishes, cucumber, and bell pepper and toss to coat. Let the veggies marinate at room temperature while you prepare the sesame-crusted snapper.
With a sharp paring knife, score the skin side of the snapper fillets: Slash 3 1/8-inch-deep cuts across the width of the fish. Season both sides of the fish with salt and pepper. Sprinkle and then gently press the sesame seeds onto both sides of the fish. Heat a large nonstick skillet over medium-high heat with the remaining 2 tablespoons of vegetable oil (twice around the pan). When the pan is hot, add the seasoned fish to the skillet skin side down. Sauté the snapper for 4 minutes, and if you find that the fillets bubble up in the center section, carefully press each fillet down with a fish spatula. Flip the fillets and continue to cook on the second side for 3 minutes, or until the fish is cooked through and opaque. While the fish is cooking on the second side, finish off the ginger-dressed snappy veggies.
To the marinating vegetables add the watercress, basil, and peanuts. Toss to combine.
To serve, distribute the snappy veggies among four plates and top with the sesame-crusted snapper.