© Marcus Nilsson
Active Time
30 MIN
Total Time
50 MIN
Serves : 4

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

How to Make It

Step 1    

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.

Step 2    

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.

Step 3    

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.

Step 4    

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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