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Ingredients

• 1 Tbsp. extra virgin olive oil
• 1 x jalapeno pepper
• 3 Tbsp. diced red onion
• 1 Tbsp. finely minced garlic
• 1 Tbsp. Dijon mustard
• 1 Tbsp. balsamic vinegar
• 1/4 c. rice wine vinegar
• 3/4 c. extra virgin olive oil
• 1 Tbsp. sesame oil
• 2 Tbsp. basil chiffonade
• 1 Tbsp. ancho chile pwdr
•     Salt to taste
•     Freshly-grnd black pepper to taste
• 6 c. canola oil
• 4 whl red snapper - (abt 1 lb ea) cleaned, scaled
•     Salt to taste
•     Freshly-grnd black pepper to taste
• 4 c. seasoned rice flour
• 4 c. water
• 1 x red onion sliced thick
• 1 x eggplant sliced thick
• 1 x fennel bulb cut 6 pcs
• 1 x red pepper cut 4 pcs
• 1 x yellow pepper cut 4 pcs
•     Extra virgin olive oil to coat
•     Salt to taste
•     Freshly-grnd black pepper to taste

Description

For The Charred Jalapeno-Basil Vinaigrette: Heat Oil In A Small Saute/fry Pan Till Smoking. Add In The Jalapeno And Cook Till Charred On All Sides. Let The Pepper Cold And Slice…

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