RED SNAPPER WITH GINGER-SCALLION RELISH

Red Snapper with Ginger-Scallion Relish image

Provided by Martha Stewart

Number Of Ingredients 20

2 (6-ounce) red snapper fillets, skin-on
Coarse salt
Freshly ground white pepper
Extra-virgin olive oil
2 tablespoons minced peeled young ginger
1 tablespoon thinly sliced scallion
1/2 teaspoon minced lemongrass, from the interior section
1/2 teaspoon minced green finger chile
1 tablespoon grapeseed oil
1 1/2 teaspoons chopped fresh tarragon
1 teaspoon white miso
1/2 teaspoon finely grated orange zest
1/2 teaspoon rau rom (Vietnamese mint) or cilantro
1/4 teaspoon toasted sesame oil
1/4 teaspoon fish sauce (nam pla)
1/2 cup shiitake mushrooms, stems removed
1/2 cup oyster mushrooms, stems removed
Fleur de sel
Chervil sprigs, for garnish
Lime wedges, for garnish

Steps:

Preheat oven to 225 degrees.
Score skin side of each fish fillet three times; season with salt and pepper and drizzle with olive oil. Place fish, skin-side down, in an ovenproof skillet over medium-high heat. Add a couple drops of water to skillet and transfer to oven. Cook until fish is just cooked through, 8 to 10 minutes.
In a small heatproof bowl, combine ginger, scallion, lemongrass, chile, and 1/4 teaspoon coarse salt. In a small saucepan heat grapeseed oil in a small saucepan over high heat until smoking; immediately pour over ginger mixture. Add tarragon, miso, orange zest, rau rom, sesame oil, and nam pla; mix until well combined.
Place mushrooms in a medium saucepan and season with salt, pepper, and olive oil. Add a few drops of water and place over medium heat. Cook, stirring occasionally, until mushrooms are soft and juicy.
Place mushrooms in the center of 2 plates and top with fish, skin-side up. Top with ginger-scallion relish and garnish with chervil sprigs and lime; serve immediately.