Asian-Style Grilled Whole Red Snapper with Radish Salad

1. 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. 2

   With the blender on, drizzle in the 1/4 cup of olive oil.

3. 3

   Season the vinaigrette with salt and pepper and transfer to a small bowl.

4. 4

   Light a grill and oil the grate.

5. 5

   Season the snapper cavities with salt and pepper and fill with the poblano, thyme sprigs and lemon slices.

6. 6

   Tie the fish with kitchen string at 2-inch intervals.

7. 7

   Generously brush the fish with olive oil and season lightly with salt and pepper.

8. 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. 9

   Carefully transfer the fish to a platter.

10. 10

    Remove the kitchen strings.

11. 11

    Using 2 forks, lift the fillets off the bones and transfer to plates.

12. 12

    In a medium bowl, toss the sliced radishes with the sprouts and 2 tablespoons of the vinaigrette.

13. 13

    Top the fish fillets with the radishes.

14. 14

    Drizzle a little of the remaining vinaigrette around the fish and serve.

* Per serving · 4 servings · Values may vary.