Snapper Fillet with Asparagus Salad and Soy Dressing

Crispy seared fish with a tasty mélange of veggies. This dish is healthy, simple, and Passover-friendly. For more, try our Southern Black-Eyed Peas recipe.

For the soy dressing:

• 2 tablespoons soy sauce
• 2 tablespoons fish sauce
• 1/4 cup lime juice
• 2 tablespoons superfine sugar
• 1 small red chile, julienned
• 3 red Asian shallots, or 1/2 small red onion, finely sliced

For the fish:

• 4 (6 1/2 ounce) snapper fillets, skin on
• 1 tablespoon vegetable oil
• 2 bunches asparagus, cut into thirds on the diagonal and blanched
• 1 long cucumber, shaved into thin strips
• 1 large red chile, seeded and sliced finely on the diagonal
• 1/2 cup mint leaves
• 3/4 cup cilantro leaves

For the soy dressing:

1. 1Place all the ingredients in a bowl and mix to combine.

For the fish:

1. 1Using a sharp knife, cut three slashes into the skin side of the fish and season with salt and pepper.
2. 2Place a non-stick frying pan over high heat and add the oil. Place the fish skin-side down in the pan and cook for 3 minutes.
3. 3Turn and cook on the other side for 2 to 3 minutes, or until the fish is opaque and just cooked.
4. 4Place the asparagus, cucumber, chile, mint and cilantro in a bowl and toss to combine.
5. 5Serve the fish with the salad and drizzle with the soy dressing.

Beverage pairing: Loimer Grüner Veltliner “Kamptal,” Austria. There’s a lot going on in this dish, calling for a wine with great versatility. Grüner Veltliner has the lightness to not overwhelm the fish, a sensation of fruity sweetness to absorb the chile, and that signature herbal quality to pair with the asparagus.

SOURCE: https://www.chowhound.com/recipes/snapper-fillet-with-asparagus-salad-and-soy-dressing-10075