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Snapper With Blistered Bean Salad And Chile Vinegar
Ingredients
- 1 habanero chile, seeds removed, finely chopped
- 1 small garlic clove, finely chopped
- ½ cup unseasoned rice vinegar
- 4½ 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
- ¼ cup crushed salted, dry-roasted peanuts
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