No Thanks
Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Red Snapper with Ginger-Scallion Relish

This recipe for red snapper with ginger-scallion relish is courtesy of chef Gregory Brainin.

  • Servings: 2
Red Snapper with Ginger-Scallion Relish

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.

Reviews (0)

Related Topics