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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


  1. Preheat oven to 225 degrees.

  2. 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.

  3. 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.

  4. 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.

  5. 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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