Marinated Red Snapper, Orange/Miso Aioli, Lychees, Daikon Sprouts, Sea Spears and Chili Oil
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Credit: Todd Kelly, 2011 U.S.A.’s Chef of the Year™, executive chef/director of food and beverage, Hilton Cincinnati Netherland Plaza, Cincinnati
The National Culinary Review, September 2011
Ingredients
16 oz. red snapper
2 limes, juiced
2 T. olive oil
2 T. yuzu juice
Salt and pepper
1 cup orange juice
2 T. white miso
1 garlic clove, chopped fine
1 cup mayonnaise
1½ t. rice wine vinegar
½ t. sesame oil
8 lychees
¼ cup daikon sprouts
2 oz. red pepper brunoise
2 oz. sea spears
3 T. chili-infused oil (recipe follows)
Chili Oil
¼ cup red chili flakes
½ cup grapeseed oil
Instructions
1. Slice red snapper into thin pieces; marinate in lime juice, olive oil and yuzu juice. Season with salt and pepper.
2. Reduce orange juice to 2 T. Blend with white miso, garlic, mayonnaise, rice wine vinegar and sesame oil.
3. Per serving: Place marinated snapper in center of plate. Dot orange/miso aioli around fish. Garnish with sliced lychees, daikon sprouts, red pepper brunoise, sea spears and chili oil.
Chili Oil
Method: In blender, blend red chili flakes and grapeseed oil on high for 3 minutes. Strain through coffee filter.
Yield
4 servings
Tags
Main Dish, Seafood, The National Culinary Review
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