Snapper with Charred Tomatillos and Pepper Salsa

• 1/2 red bell pepper, finely diced
• 1/2 yellow bell pepper, finely diced
• 1/2 jalapeno, seeded and minced
• 1/4 cup extra-virgin olive oil
• 3 tablespoons minced red onion
• 2 tablespoons fresh lime juice
• 2 tablespoons chopped cilantro
• Sea salt
• Ground white pepper
• 2 tablespoons unsalted butter, cubed, plus more for greasing
• Four 6-ounce, skin-on red snapper fillets
• 4 medium tomatilloshusked, rinsed and sliced 1/4 inch thick
• 1 tablespoon canola oil

1. Preheat the oven to 400.
2. In a bowl, mix the peppers, jalapeno, olive oil, onion, lime juice and cilantro.
3. Season with salt and pepper.
4. Butter a ceramic baking dish.
5. Season the fish with salt and white pepper and arrange the fillets in the dish, skin side down.
6. Scatter the 2 tablespoons of cubed butter around the fish and add 1/2 cup of water.
7. Bake the fish for about 15 minutes, until just cooked.
8. Heat a cast-iron skillet.
9. In a bowl, toss the tomatillos with the canola oil and season with salt and white pepper.
10. Arrange the tomatillos in the skillet and cook over high heat, turning once, until charred, 2 minutes.
11. Transfer the fish to plates, top with the tomatillos and salsa and serve.

red bell pepper, yellow bell pepper, jalapeno, extravirgin olive oil, red onion, lime juice, cilantro, salt, ground white pepper, unsalted butter, red snapper, canola oil

Taken from www.foodandwine.com/recipes/snapper-charred-tomatillos-and-pepper-salsa (may not work)