Seared Snapper with Green Curry Vinaigrette - Roth Living

Name: Seared Snapper with Green Curry Vinaigrette - Roth Living
Ingredients: 1/2 cup rice vinegar; 1/3 cup fish sauce; 1 lime, juice only; 1 teaspoon chili oil; 1 cup vegetable or other neutral oil; 2 tablespoons green curry paste (or more to taste); 1 lemon, zest only; 1 orange, zest only; 1 teaspoon grated ginger; 2 teaspoons minced garlic; 1 tablespoon minced shallots; 1 jalapeno, seeded and diced; 2 tablespoons chopped cilantro; 4 fresh fish fillets (4 to 6 ounces each), such as snapper, flounder or other white-fleshed, flaky fish; Kosher salt and freshly ground white pepper; flour for dusting; 2 tablespoons clarified butter

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Seared Snapper with Green Curry Vinaigrette by: Chef Ben Davis Introduction Spicy and citrusy, this dressing is the perfect complement to a flaky white-fleshed

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Ingredients

1/2 cup rice vinegar
1/3 cup fish sauce
1 lime, juice only
1 teaspoon chili oil
1 cup vegetable or other neutral oil
2 tablespoons green curry paste (or more to taste)
1 lemon, zest only
1 orange, zest only
1 teaspoon grated ginger
2 teaspoons minced garlic
1 tablespoon minced shallots
1 jalapeno, seeded and diced
2 tablespoons chopped cilantro
4 fresh fish fillets (4 to 6 ounces each), such as snapper, flounder or other white-fleshed, flaky fish
Kosher salt and freshly ground white pepper
flour for dusting
2 tablespoons clarified butter