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Snapper with Blistered Bean Salad and Chile Vinegar

['1 habanero chile, seeds removed, finely chopped', '1 small garlic clove, finely chopped', '1/2 cup unseasoned rice vinegar', '4 1/2 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', '1/4 cup crushed salted', 'dry-roasted peanuts']

Prepare a grill for medium-high heat. Put a large cast-iron skillet on grill to heat.
Meanwhile, stir chile, garlic, vinegar, and brown sugar in a small bowl until sugar is dissolved; season chile vinegar with salt. Set aside. Toss onions, sugar snap peas, and 1 1/2 tsp. oil in a large bowl; season with salt.
As soon as skillet is hot, add vegetables and cook, stirring occasionally, until blistered and crisp-tender, 6–8 minutes for onions and about 4 minutes for sugar snap peas. Transfer to a platter.
Toss green beans and 1 1/2 tsp. oil in another large bowl and cook directly on grill grate on one side until blistered, lightly charred, and crisp-tender, about 3 minutes. Transfer to platter with onions and sugar snap peas and toss to coat; drizzle reserved chile vinegar over.
Wipe out skillet with paper towels. Add 1 Tbsp. oil and set back on grill. Season snapper all over with salt and cook, skin side down, in skillet until skin is golden brown and crisp, about 4 minutes. Turn and cook just until cooked through, about 2 minutes.
Set snapper on top of bean salad and top with basil and peanuts.

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