Red Snapper with Ginger-Scallion Relish
This recipe for red snapper with ginger-scallion relish is courtesy of chef Gregory Brainin.
- Servings: 2
Source: The Martha Stewart Show, February Winter 2008
- 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
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.