Snapper With Blistered Bean Salad And Chile Vinegar

• 1 habanero chile, seeds removed, finely chopped
• 1 small garlic clove, finely chopped
• 1/2 cup unseasoned rice vinegar
• 4 1/2 teaspoons light brown sugar
• Kosher salt
• 2 small red onions, cut through root ends into 8 wedges
• 2 cups sugar snap peas, strings removed
• 2 tablespoons olive oil, divided, plus more for drizzling
• 1 pound green beans, trimmed
• 4 (6-ounce) snapper fillets
• 1 cup torn basil leaves
• 1/4 cup crushed salted, dry-roasted peanuts

1. Prepare a grill for medium-high heat. Put a large cast-iron skillet on grill to heat.
2. Meanwhile, stir chile, garlic, vinegar, and brown sugar in a small bowl until sugar is dissolved; season chile vinegar with salt. Set aside. Toss onions, sugar snap peas, and 1 1/2 tsp. oil in a large bowl; season with salt.
3. 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.
4. 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.
5. 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.
6. Set snapper on top of bean salad and top with basil and peanuts.

garlic, rice vinegar, light brown sugar, kosher salt, red onions, sugar snap peas, olive oil, green beans, snapper, torn basil, crushed salted

Taken from www.epicurious.com/recipes/food/views/pan-grilled-snapper-with-blistered-bean-salad-and-chile-vinegar (may not work)