Active Time

　　45 min

　　Total Time

　　1 hr

　　

Ingredients

Makes 6 servings

　　

For citrus vinaigrette

2 tablespoons thawed passion-fruit purée 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

　　

Make vinaigrette:

Step 1

Whisk together passion-fruit purée, citrus juices, and vinegar. Add oil in a slow stream, whisking until emulsified. Stir in remaining vinaigrette ingredients and season with salt and pepper.

　　

Make squash purée and fry fish:

Step 2

Steam squash in a steamer over boiling water, covered, until tender, about 10 minutes. Purée with butter in a food processor and add cayenne and salt to taste. Keep warm, covered.

　　

Step 3

Pat fish dry and make 3 diagonal slashes through skin of each fillet. Season with salt and pepper. 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. Turn and fry about 1 minute more, or until just cooked through. Transfer to a platter and fry remaining 3 fillets in same manner. Serve fish, skin sides up, on a bed of squash pur)e and drizzle with vinaigrette.