Ingredients

• 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

Instructions

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.
2. 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 pur)e and drizzle with vinaigrette.
3. 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.
4. 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.