Snapper with Blistered Bean Salad and Chile Vinegar
Snapper with Blistered Bean Salad and Chile Vinegar is a flavorful Continental Global Delicacies dish prepared with quality ingredients. Prepare a grill for medium-high heat.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPrepare 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.
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.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.