- 1/2 red bell pepper, finely diced
- 1/2 yellow bell pepper, finely diced
- 1/2 jalapeño, seeded and minced
- 1/4 cup extra-virgin olive oil
- 3 tablespoons minced red onion
- 2 tablespoons fresh lime juice
- 2 tablespoons chopped cilantro
- Sea salt
- Ground white pepper
- 2 tablespoons unsalted butter, cubed, plus more for greasing
- Four 6-ounce, skin-on red snapper fillets
- 4 medium tomatillos—husked, rinsed and sliced 1/4 inch thick
- 1 tablespoon canola oil
- Preheat the oven to 400°. In a bowl, mix the peppers, jalapeño, olive oil, onion, lime juice and cilantro. Season with salt and pepper.
- Butter a ceramic baking dish. Season the fish with salt and white pepper and arrange the fillets in the dish, skin side down. Scatter the 2 tablespoons of cubed butter around the fish and add 1/2 cup of water. Bake the fish for about 15 minutes, until just cooked.
- Heat a cast-iron skillet. In a bowl, toss the tomatillos with the canola oil and season with salt and white pepper. Arrange the tomatillos in the skillet and cook over high heat, turning once, until charred, 2 minutes.
- Transfer the fish to plates, top with the tomatillos and salsa and serve.
The pepper salsa can be refrigerated for up to 6 hours. Stir in the cilantro before serving.
Citrusy German trocken wines (trocken means dry) are incredible with the silky fish from chef Eric Ripert.