SNAPPER WITH BLISTERED BEAN SALAD AND CHILE VINEGAR

Snapper with Blistered Bean Salad and Chile Vinegar image

Provided by Chris Morocco

Yield 4 servings

Number Of Ingredients 12

1 habanero chile, seeds removed, finely chopped
1 small garlic clove, finely chopped
1/2 cup unseasoned rice vinegar
4 1/2 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
1/4 cup crushed salted, dry-roasted peanuts

Steps:

Prepare a grill for medium-high heat. Put a large cast-iron skillet on grill to heat.
Meanwhile, stir chile, garlic, vinegar, and brown sugar in a small bowl until sugar is dissolved; season chile vinegar with salt. Set aside. Toss onions, sugar snap peas, and 1 1/2 tsp. 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 tsp. 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 chile vinegar over.
Wipe out skillet with paper towels. Add 1 Tbsp. 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.