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Drizzling this moist and tender grilled fish with an Asian vinaigrette is easy and utterly delicious. Slideshow: Recipes for Whole Fish 

June 2013

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Credit: © Marcus Nilsson

Recipe Summary test

active:
30 mins
total:
50 mins
Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a blender, combine the soy sauce, red wine vinegar, pickled ginger and brine, miso paste, sherry vinegar and chopped radish and puree until smooth. With the blender on, drizzle in the 1/4 cup of olive oil. Season the vinaigrette with salt and pepper and transfer to a small bowl.

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  • Light a grill and oil the grate. Season the snapper cavities with salt and pepper and fill with the poblano, thyme sprigs and lemon slices. Tie the fish with kitchen string at 2-inch intervals. Generously brush the fish with olive oil and season lightly with salt and pepper.

  • Set the fish on the grill, cover and grill over moderate heat, turning once with large spatulas, until the flesh just flakes with a fork, about 20 minutes. Carefully transfer the fish to a platter. Remove the kitchen strings. Using 2 forks, lift the fillets off the bones and transfer to plates.

  • In a medium bowl, toss the sliced radishes with the sprouts and 2 tablespoons of the vinaigrette. Top the fish fillets with the radishes. Drizzle a little of the remaining vinaigrette around the fish and serve.

Make Ahead

The vinaigrette can be refrigerated overnight.

Suggested Pairing

This impressive snapper has a lot of bold flavors—from ginger to poblano chile. Pair it with an equally lively Sauvignon Blanc from New Zealand.

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