RETURNING SOON

Jeff's Miso-Cured Red Snapper

IMG0274
Spicy Snapper
skill level
Moderate
time
60-120min
servings
4
cost
$
Contributed by :
A taste of Snapper, Agua Chilies, Avocado Mousse, and Diakon Garnish.
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ingredients
  • For the Snapper:
  • 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 Agua Chilies:
  • 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 Avocado Mousse:
  • 2 Avocados (no skin and seed)
  • 1 cup Agua Chilies liquid (as needed; to make smooth)
  • Salt to taste
  • For the Diakon Garnish:
  • 1/4 cup Daikon Radish (grated)
  • 1 Lime (zested)
  • Olive Oil and Salt to taste
  • 1 Jalapeno (no seeds; thinly julienned)
  • Agua Chilies Liquid
  • For the Garlic Chips:
  • 1 cup Grapeseed Oil
  • 1 Garlic clove (thinly sliced)
  • 1 teaspoon fine Olive Oil
kitchenware
step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    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.
  • 2
    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.
  • 3
    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.
  • 4
    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.
  • 5
    1 Jalapeno (no seeds; thinly julienned)
    Agua Chilies Liquid 
    Combine the jalapeno and agua chilies liquid and allow to marinate.
  • 6
    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.
  • 7
    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.