3 Tbsp. passion-fruit juice (= 3 fruit seeds removed)

3 Tbsp. fresh orange juice

2 Tbsp. fresh lemon juice

1 Tbsp. 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 (tropical pumpkin) or butternut squash, peeled and cut into 2-inch chunks

2 tablespoons unsalted butter

Chili Willy habanero hot sauce or other hot sauce to taste

6 (6-oz) red snapper fillets with skin

3/4 cup olive oil

Whisk together passion-fruit juice, 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:

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.

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 purée and drizzle with vinaigrette.

Makes 6 servings.

Modified from Gourmet March 2000