Food & Cooking Recipes Ingredients Seafood Recipes Red Snapper with Ginger-Scallion Relish Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on September 28, 2016 Print Rate It Share Share Tweet Pin Email Servings: 2 This recipe for red snapper with ginger-scallion relish is courtesy of chef Gregory Brainin. 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 ½ teaspoon minced lemongrass, from the interior section ½ teaspoon minced green finger chile 1 tablespoon grapeseed oil 1 ½ teaspoons chopped fresh tarragon 1 teaspoon white miso ½ teaspoon finely grated orange zest ½ teaspoon rau rom (Vietnamese mint) or cilantro ¼ teaspoon toasted sesame oil ¼ teaspoon fish sauce (nam pla) ½ cup shiitake mushrooms, stems removed ½ 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. Rate it Print