GRILLED PONZU JERK YELLOW TAIL SNAPPER WITH GINGER SLAW AND SHOESTRING POTATOES

Grilled Ponzu Jerk Yellow Tail Snapper with Ginger Slaw and Shoestring Potatoes image

Provided by Ming Tsai

Time 2h50m

Yield 4 servings

Number Of Ingredients 28

Ingredients

2 goat peppers, stemmed and minced
1 tablespoon Bahamian thyme, chopped
1 tablespoon allspice
3 bay leaves
1 tablespoon cinnamon
1 1/2 cups ginger beer
1 1/2 cups ponzu juice (may substitute mixed fresh lemon and lime juice)
4 shallots, peeled and chopped
1 tablespoon minced ginger
2 oranges, zested and juiced
2 tablespoons soy sauce
2 (2 1/2 pound) whole yellow tail snapper
Salt and pepper
Nonstick cooking spray
Shoestring Potatoes with Thyme Salt, recipe follows
Ginger Slaw, recipe follows
4 large baking potatoes, like russets, peeled, and cut into shoestrings (1/4 by 3 to 4 inches)
1 large bowl ice water
Canola oil, for deep frying
Thyme salt (4 tablespoons salt, 1 tablespoon sugar, 1 tablespoon Bahamian thyme)
3/4 cup grape seed oil
1/4 cup rice vinegar
1/2-cup scallions, green parts only, cut 1/8-inch thick
2 tablespoons Creole mustard may substitute Pommery
1 tablespoon ginger, chopped
3 cups cabbage cut into 1/8-inch ribbons
1 cup shredded carrots
Salt and pepper

Steps:

In a baking dish just large enough to hold the fish, combine the goat peppers, Bahamian thyme, allspice, bay leaves, cinnamon, ginger beer, ponzu, shallots, ginger, orange juice, orange zest, and soy sauce. Stir to blend, add the snapper, and turn to coat. Allow the snapper to marinate for 20 minutes.
Prepare an outdoor grill. Season the fish with salt and pepper to taste, spray the grill with nonstick cooking spray, and grill over very high heat until grill marks form, about 5 minutes.
Rotate the fish and grill for 5 minutes more. Turn the fish and grill on the second side just until done, about 5 minutes.
Alternatively, heat a grill pan over high heat and brush with 2 tablespoons of canola oil. Grill the fillets as above, rotating and turning the fish once, 15 minutes.
Fillet the fish. Divide the Ginger Slaw among 4 plates and top each portion with a snapper fillet. Garnish with the Shoestring Potatoes with Thyme Salt, and serve.
Place the cut potatoes in the water and let sit refrigerated for 1 hour or overnight. Fill a small heavy pot 1/3 full with the oil, and heat to 275 degrees F. Add the potatoes and fry until light tan, about 5 to 7 minutes. Remove the potatoes, drain, and dry. Heat the oil to 475 degrees F, add the potatoes, and fry until golden brown, about 4 to 5 minutes. Remove the shoestrings and drain on paper towels. Season with the thyme salt, to taste, while hot.
In a large bowl, combine the grape seed oil, rice vinegar, scallions, mustard, ginger, and, whisk to blend. Add the cabbage and carrots and mix to coat. Season with the salt and pepper, and allow to rest to flavor, about 20 minutes.