Baked Red Snapper with Piquillo Pepper Vinaigrette

My love for red snapper continues. This time I garnished the fish with another favorite of mine: piquillo peppers. The Spanish peppers are roasted over embers, which gives them a distinct sweet, spicy flavor. They are peeled and de-seeded by hand, before being packed into jars or tins. Stuffed with goat cheese, shrimp, or left-over rice, they make terrific appetizers. I like to toss them into green salad.

Menu
Red Snapper with Piquillo Pepper Vinaigrette
Rice
Baked Spinach
Wine: Martin Códax Albariño Rías Baixas 2009
Dessert: 85% Lindt Dark Chocolate

Baked Spinach Recipe

Preheat the toaster oven to 400 degrees

1 tablespoon olive oil
2 cloves garlic, finely chopped
1 pound spinach, well washed
Salt,pepper and a touch of sugar to taste

Pour olive oil in an ovenproof casserole. Add rest of the ingredients, cover with aluminum foil, and place in the oven. Spinach will be ready in 10 to 15 minutes. Remove from oven and keep covered, till ready to use.

Piquillo Peppers Vinaigrette Recipe

3 scallions, chopped
1 medium onion, peeled and chopped
1 garlic clove, peeled and minced
1 tomato, diced
1 teaspoon drained, small capers
1 tablespoons olive oil
1 teaspoon sherry vinegar
4 whole canned Piquillo peppers, sliced
Salt and pepper to taste

Heat a small sauce pan to medium-high. Add the scallions, onions, and garlic. Cook through till wilted. Mix in the remaining ingredients and season with salt and pepper. Remove the sauce from the heat, cover to keep it warm.

Red Snapper Recipe

¾ lbs red snapper fillet, with skin, cut in half
Salt

Preheat toaster oven to 450 degrees

Season the fillets with salt, and place, skin-side down, on a baking sheet. Bake for 6 to 8 minutes, until the fillets are opaque and just beginning to flake.

Put a fillet on each plate. Spoon the warm vinaigrette over each fillet.