Asian-Style Grilled Whole Red Snapper with Radish Salad Recipe

Name: Asian-Style Grilled Whole Red Snapper with Radish Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon soy sauce; 1 tablespoon red wine vinegar; 1 tablespoon jarred pickled ginger, chopped, plus 2 teaspoons brine from the jar; 1 teaspoon brown miso paste; 1 teaspoon sherry vinegar; 9 radishes8 thinly sliced, 1 chopped; 1/4 cup extra-virgin olive oil, plus more for brushing; Kosher salt; Freshly ground pepper; Two 2 1/2-pound whole red snappers, cleaned and scaled; 1 poblano chile, quartered lengthwise and seeded; 20 thyme sprigs; 1 lemon, thinly sliced crosswise; 1 cup lightly packed radish sprouts

Servings: persons

1 tablespoon soy sauce
1 tablespoon red wine vinegar
1 tablespoon jarred pickled ginger, chopped, plus 2 teaspoons brine from the jar
1 teaspoon brown miso paste
1 teaspoon sherry vinegar
9 radishes8 thinly sliced, 1 chopped
1/4 cup extra-virgin olive oil, plus more for brushing
Kosher salt
Freshly ground pepper
Two 2 1/2-pound whole red snappers, cleaned and scaled
1 poblano chile, quartered lengthwise and seeded
20 thyme sprigs
1 lemon, thinly sliced crosswise
1 cup lightly packed radish sprouts

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.
2
With the blender on, drizzle in the 1/4 cup of olive oil.
3
Season the vinaigrette with salt and pepper and transfer to a small bowl.
4
Light a grill and oil the grate.
5
Season the snapper cavities with salt and pepper and fill with the poblano, thyme sprigs and lemon slices.
6
Tie the fish with kitchen string at 2-inch intervals.
7
Generously brush the fish with olive oil and season lightly with salt and pepper.
8
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.
9
Carefully transfer the fish to a platter.
10
Remove the kitchen strings.
11
Using 2 forks, lift the fillets off the bones and transfer to plates.
12
In a medium bowl, toss the sliced radishes with the sprouts and 2 tablespoons of the vinaigrette.
13
Top the fish fillets with the radishes.
14
Drizzle a little of the remaining vinaigrette around the fish and serve.

651

kcal

Calories

Fat

123

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 tablespoon soy sauce, 1 tablespoon red wine vinegar, 1 tablespoon jarred pickled ginger, chopped, plus 2 teaspoons brine from the jar, 1 teaspoon brown miso paste, and more.

Yes, Asian-Style Grilled Whole Red Snapper with Radish Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Asian-Style Grilled Whole Red Snapper with Radish Salad

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