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Warm Snapper with Ginger Oil
Excerpted from A Return to Cooking by Eric Ripert and Michael Ruhlman (Artisan, 2002). © 2002 by Eric Ripert and Michael Ruhlman. All rights reserved.
Serves 6
Prep: 20 minutes
Cook: 2 minutes
- Three 6-ounce snapper fillets, skinned
- 3 tablespoons Ginger Oil (recipe follows)
- Fine sea salt and freshly ground white pepper
- 1 tablespoon thinly sliced chives
- 1 lime, halved
Preheat the oven to 350°F.
Slice the snapper 1/4 inch thick on the bias. Brush each plate with ginger oil and season with salt and pepper. Arrange the snapper slices to form a square on each plate. Brush with the remaining ginger oil. Season with salt and pepper.
Just before serving, warm the snapper in the oven for 1 to 2 minutes; be careful not to overcook. Sprinkle the chives and squeeze the lime juice over each plate. Serve immediately.
Ginger Oil
Makes 1-1/2 cups
- 1/2 pound ginger, peeled and minced
- 1 cup canola oil
Put the ginger in a clean jar and add the oil. Let stand at room temperature for at least 2 hours or refrigerate overnight before using. Store oil in the refrigerator for up to 2 weeks.
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