1 cup Red Miso with Barley 2 Limes (zested and juiced) 2 tablespoons New Mexico Red Chilies (chopped) 2 Tai Snapper Fillets (skin removed)
For the Snapper: Place all ingredients, except snapper into a bowl and mix until combined. On a piece of cheesecloth, roughly 12-inches x12-inches, place one fillet of snapper on the upper portion, leaving room to roll the fish in the cheesecloth. Roll the cheesecloth over the fish, creating a nice package. Smear a thick layer of the miso mix onto the fish, about 3 tablespoons on each side. Then wrap the fish in plastic wrap and set aside for 1 hour. Repeat with the other fillet.
1 cup English Cucumber (chopped) 1 Jalapeno (chopped; remove skin and seeds) 1/2 Green Apple (chopped; skin on) 1/2 cup Cilantro Leaves 2 Limes (Juiced) Water (as needed)
For the Agua Chilies: Place all ingredients in a blender and puree until a paste forms. Add water, if needed to help it along, and keep pulsing until it turns into a liquid. Pass through a fine strainer. The liquid should be a bright green color. Discard the solids and reserve the liquid.
2 Avocados (no skin and seed) 1 cup Agua Chilies liquid (as needed; to make smooth) Salt to taste
For the Avocado Mousse: Place avocado meat into a blender and begin to blend, slowly add the agua chilies liquid until a smooth paste forms. Adjust seasoning with salt.
1/4 cup Daikon Radish (grated) 1 Lime (zested) Olive Oil and Salt to taste
For the Diakon Garnish: Mix radish with lime juice and olive oil to taste. Adjust seasoning with salt and reserve.
1 Jalapeno (no seeds; thinly julienned) Agua Chilies Liquid
Combine the jalapeno and agua chilies liquid and allow to marinate.
1 cup Grapeseed Oil 1 Garlic clove (thinly sliced)
For the Garlic Chips: In a sauté pan, heat grapeseed oil to 300 degrees. Fry garlic chips until golden brown, transfer to a paper towel and drain oil, season with salt.
1 teaspoon fine Olive Oil
Remove the snapper from the miso cure. Slice into 1/4-inch slices. Smear about 2 tablespoons of avocado puree on the plate, place snapper on top, 5 pieces in a scattered row. Spoon 1 tablespoon of the daikon salad on the plate next to the snapper. Place jalapeno strips on top of each piece of snapper. Drizzle fish with about 1 tablespoon of agua chilies liquid, and garnish each piece with a garlic chip. Drizzle plate with a fine olive oil.