Miso Soy Marinated Red Snapper

Yield: 4 portions.

Ingredients:
4 portions Red Snapper, Sea Bass or Halibut steaks cut into 5-6 oz. filets.

(Marinade)
¼ cup rice vinegar
2 Tbsp soy sauce
2 Tbsp fresh ginger rough chopped
1-2 stalks green onion.

2 oz extra virgin olive oil for sautéing fish and vegetables.
Seasonal baby vegetables blanched and sautéed at service. (Baby bok choy)
3 Tbsp spoons parsnip puree per order
4 Tbsp miso vinaigrette, recipe follows

(Radish-Cucumber-Coriander Salad)
2 each green onions julienne on bias
¼ cup cilantro leaves
½ cup cucumber, halved, thinly sliced
½ cup sliced radish
Toss with 1 Tbsp miso vinaigrette at service

Method:
For the marinade. In a mixing bowl, mix together all of the ingredients.
Marinate snapper in marinade for at least 2 hours before service.

Remove fish from marinade and pat dry with a paper towel.
Sear fish in a non stick sauté pan and brown on both sides. (Approximately 2-3 minutes per side) Finish in oven and cook to medium if fish steaks are very thick.

Spoon a mound of the parsnip puree onto the center of your serving plate. Toss the radish-cucumber salad in the miso vinaigrette and set on top of the mash. Place the fish directly over the salad mixture. Spoon a small amount of the miso vinaigrette around the fish and plate and garnish with a few fresh coriander leaves.