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Gallery Red Snapper with Ginger-Scallion Relish Recipe Summary Servings: 2

Ingredients Ingredient Checklist 2 (6-ounce) red snapper fillets, skin-on Coarse salt Freshly ground white pepper Extra-virgin olive oil 2 tablespoons minced peeled young ginger 1 tablespoon thinly sliced scallion 1/2 teaspoon minced lemongrass, from the interior section 1/2 teaspoon minced green finger chile 1 tablespoon grapeseed oil 1 1/2 teaspoons chopped fresh tarragon 1 teaspoon white miso 1/2 teaspoon finely grated orange zest 1/2 teaspoon rau rom (Vietnamese mint) or cilantro 1/4 teaspoon toasted sesame oil 1/4 teaspoon fish sauce (nam pla) 1/2 cup shiitake mushrooms, stems removed 1/2 cup oyster mushrooms, stems removed Fleur de sel Chervil sprigs, for garnish Lime wedges, for garnish

Gallery Red Snapper with Ginger-Scallion Relish

Recipe Summary Servings: 2

Red Snapper with Ginger-Scallion Relish

Red Snapper with Ginger-Scallion Relish

Red Snapper with Ginger-Scallion Relish

Recipe Summary Servings: 2

Recipe Summary

Servings: 2

Servings: 2

2

Ingredients

Ingredients

  • 2 (6-ounce) red snapper fillets, skin-on Coarse salt Freshly ground white pepper Extra-virgin olive oil 2 tablespoons minced peeled young ginger 1 tablespoon thinly sliced scallion 1/2 teaspoon minced lemongrass, from the interior section 1/2 teaspoon minced green finger chile 1 tablespoon grapeseed oil 1 1/2 teaspoons chopped fresh tarragon 1 teaspoon white miso 1/2 teaspoon finely grated orange zest 1/2 teaspoon rau rom (Vietnamese mint) or cilantro 1/4 teaspoon toasted sesame oil 1/4 teaspoon fish sauce (nam pla) 1/2 cup shiitake mushrooms, stems removed 1/2 cup oyster mushrooms, stems removed Fleur de sel Chervil sprigs, for garnish Lime wedges, for garnish

Directions

Preheat oven to 225 degrees.

Score skin side of each fish fillet three times; season with salt and pepper and drizzle with olive oil. Place fish, skin-side down, in an ovenproof skillet over medium-high heat. Add a couple drops of water to skillet and transfer to oven. Cook until fish is just cooked through, 8 to 10 minutes.

In a small heatproof bowl, combine ginger, scallion, lemongrass, chile, and 1/4 teaspoon coarse salt. In a small saucepan heat grapeseed oil in a small saucepan over high heat until smoking; immediately pour over ginger mixture. Add tarragon, miso, orange zest, rau rom, sesame oil, and nam pla; mix until well combined.

Place mushrooms in a medium saucepan and season with salt, pepper, and olive oil. Add a few drops of water and place over medium heat. Cook, stirring occasionally, until mushrooms are soft and juicy.

Place mushrooms in the center of 2 plates and top with fish, skin-side up. Top with ginger-scallion relish and garnish with chervil sprigs and lime; serve immediately.

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All Reviews for Red Snapper with Ginger-Scallion Relish

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All Reviews for Red Snapper with Ginger-Scallion Relish

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest