Grilled Snapper with Pink Chile Salt

1. 1

   In a food processor, puree the red chile with the kosher salt until the salt is pink with flecks of chile.

2. 2

   Transfer to an airtight container.

3. 3

   Light a grill or heat a nonstick grill pan.

4. 4

   Oil the grate or the pan.

5. 5

   Brush the fish with grapeseed oil and season with pink chile salt.

6. 6

   Grill over moderate heat, turning once, until just cooked through, about 5 minutes.

7. 7

   Meanwhile, in a large bowl, cover the onion with the vinegar and let stand for 5 minutes.

8. 8

   Add the radishes, kohlrabi and the 2 tablespoons of grapeseed oil and toss well.

9. 9

   Season the salad with pink chile salt and toss again.

10. 10

    Transfer the snapper fillets to plates and serve the radish salad alongside, garnished with radish sprouts.

* Per serving · 4 servings · Values may vary.

No additional tips available.