Category
Main Dishes
Servings
4
Ingredients
- 1 T soy sauce
- 1 T red wine vinegar
-
1 T jarred pickled ginger, chopped, plus 2 t brine from jar
- 1 t brown miso paste
- 1 t sherry vinegar
- 9 radishes (8 thinly sliced, 1 chopped)
- ¼ c extra-virgin olive oil, plus extra for brushing
- Sea salt to taste
- Freshly ground black pepper to taste
-
2 (2½-lb) whole red snappers, cleaned and scaled
- 1 poblano chile, quartered lengthwise, seeded
-
20 sprigs fresh thyme
-
1 lemon, thinly sliced crosswise
- 1 c lightly packed radish sprouts
Directions
- In a blender, combine soy sauce, red wine vinegar, pickled ginger and brine, miso paste, sherry vinegar, and chopped radish. Puree until smooth. With the blender on, drizzle in ¼ c olive oil. Season vinaigrette with salt and pepper. Transfer to a small bowl.
- Season the snapper cavities with salt and pepper. Fill cavities with poblano, thyme sprigs, and lemon slices. Tie the fish with kitchen string at 2-inch intervals. Generously brush fish with olive oil and season lightly with salt and pepper.
- Set the fish in the enamel baking pan. Cook at 350°F. Cook until flesh just flakes with fork, about 10 min.
- Carefully transfer the fish to a platter. Remove the kitchen strings. Using 2 forks, lift the fillets off of the bones and transfer to plates.
In a medium bowl, toss sliced radishes with sprouts and add 2 T of the vinaigrette. Top the fish fillets with the radishes.
- Drizzle a little of remaining vinaigrette around the fish and serve.
