Red Snapper Salad with Gazpacho Vinaigrette

Ingredients

• ½ small red bell pepper, cut into brunoise (1/3 to ½ cup)
• ½ small yellow bell pepper, cut into brunoise (1/3 to ½ cup)
• 1 medium-size ripe tomato, cut into brunoise (1/3 to ½ cup)
• ½ small cucumber, peeled (not seeded) and cut into brunoise (about ¾ cup)
• ½ small red onion, cut into brunoise (about ½ cup)
• 1 tablespoon chopped dill (no stems)
• ½ cup Sherry Vinaigrette
• Kosher salt and freshly ground black pepper
• 3 (8-ounce) red snapper fillets, halved
• Kosher salt and freshly ground black pepper
• 2 tablespoons vegetable oil
• 1 teaspoon butter
• 6 cups mesclun or mixed salad greens
• 6 tablespoons Sherry Vinaigrette

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