SNAPPER WITH ORANGE CHIPOTLE VINAIGRETTE

Snapper with Orange Chipotle Vinaigrette image

Provided by Food Network

Yield 4 to 6 servings

Number Of Ingredients 10

1/2 cup fresh orange juice
3 tablespoons white vinegar
1 tablespoon chipotle chilies in adobo sauce
1 teaspoon coarse salt
1 teaspoon brown sugar
1/2 cup olive oil
1/2 bunch mint, leaves only, chopped
4 to 6 (6ounce) snapper fillets, skinned
Olive oil for brushing fish
Coarse salt and freshly ground black pepper

Steps:

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.