Red Snapper with Roasted-Peanut Slaw and Soy-Ginger Sauce

Irv Miller

Ingredients:

For the red snapper:

4 (6-8 ounce) skinless red snapper fillets
Pinch kosher salt and freshly ground black pepper
4 tablespoons olive oil or vegetable oil
1 teaspoon Sriracha sauce

For the roasted peanut slaw:

1/2 teaspoon toasted white sesame seeds
1/2 teaspoon toasted black sesame seeds
4 tablespoons chopped green onions
3 tablespoons picked fresh cilantro leaves
3 tablespoons pure olive oil
1/4 teaspoon sesame oil
2 tablespoons seasoned rice wine vinegar
3 tablespoons fine-sliced pickled ginger
3 tablespoons fine-sliced pickled ginger
1 cup firmly packed, thin-sliced Napa cabbage leaves
1 cup firmly packed, thin-sliced bok choy
1/2 cup loosely packed, thin strips of red pepper
1/4 cup coarsely chopped roasted peanuts
Pinch of kosher salt and freshly ground black pepper

For the soy-ginger sauce:

1 teaspoon cornstarch
1 teaspoon brown sugar
2/3 cup light soy sauce
2 tablespoons dry sherry
1 tablespoon fresh grated ginger
2 tablespoons finely chopped shallots
1 teaspoon minced garlic
1 tablespoon fine-chopped cilantro
1/4 teaspoon sesame oil
1/4 cup olive oil

Instructions:

For the roasted peanut slaw: Place a dry sauté pan over medium heat and add the black and white sesame seeds. Shake pan and let toast for 1 minute. Set aside. Place green onions, cilantro, olive oil, sesame oil, vinegar, and pickled ginger in a mixing bowl and blend well. Add Napa cabbage, bok choy, and red peppers. Use two forks to toss the cabbage in the oil and vinegar mixture to coat evenly. Add the toasted sesame seeds and peanuts. Taste, and adjust seasoning with salt and pepper.

For the soy-ginger sauce: Place the cornstarch in a small mixing bowl; add sugar, soy sauce, sherry, ginger, shallots, garlic, oil, and cilantro. Whisk and then pour into a small saucepot. Place over medium-high heat and bring to a boil. Whisk occasionally. Turn off and whisk before using.

For the red snapper: Preheat grill to medium-high heat. Rub the fish fillets with oil, salt, and pepper. Rub the grill grates with a kitchen towel dipped in oil. Gently place fish fillets onto grill over open fire for 3 to 4 minutes each side. Snapper must be very fresh for easy handling on a grill.

To assemble: Place a tall pile of slaw onto each plate. Place grilled snapper fillet overtop and spoon sauce over the snapper and around it. Dab Sriracha onto plate and serve right away.