Red Snapper with Citrus Vinaigrette

• 2 tablespoons thawed passion-fruit puree or juice
• 3 tablespoons fresh orange juice
• 2 tablespoons fresh lemon juice
• 1 1/2 tablespoons fresh lime juice
• 1 tablespoon Sherry vinegar or malt vinegar
• 1/3 cup extra-virgin olive oil
• 6 tablespoons finely diced mixed bell peppers (red, yellow, and green)
• 1 scallion, minced
• 1 tablespoon finely chopped fresh cilantro
• 1 tablespoon capers, rinsed
• 2 lb calabaza or butternut squash, peeled and cut into 2-inch chunks
• 2 tablespoons unsalted butter
• Cayenne to taste
• 6 (6-oz) red snapper fillets with skin
• 3/4 cup olive oil

1. Whisk together passion-fruit puree, citrus juices, and vinegar.
2. Add oil in a slow stream, whisking until emulsified.
3. Stir in remaining vinaigrette ingredients and season with salt and pepper.
4. Steam squash in a steamer over boiling water, covered, until tender, about 10 minutes.
5. Puree with butter in a food processor and add cayenne and salt to taste.
6. Keep warm, covered.
7. Pat fish dry and make 3 diagonal slashes through skin of each fillet.
8. Season with salt and pepper.
9. Heat oil in a 12-inch nonstick skillet over high heat until hot but not smoking, then fry 3 fillets, skin sides down, until golden, about 3 minutes.
10. Turn and fry about 1 minute more, or until just cooked through.
11. Transfer to a platter and fry remaining 3 fillets in same manner.
12. Serve fish, skin sides up, on a bed of squash pur)e and drizzle with vinaigrette.

passionfruit puree, orange juice, lemon juice, lime juice, sherry vinegar, extravirgin olive oil, mixed bell peppers, scallion, fresh cilantro, capers, butternut squash, unsalted butter, cayenne, red snapper, olive oil

Taken from www.epicurious.com/recipes/food/views/red-snapper-with-citrus-vinaigrette-103186 (may not work)