It’s hard for me to understand why it was such a rare occasion for this dish to come out of my mother’s kitchen while I was growing up. Maybe it was due to the fact that with two parents, five children and one grandmother all living under one roof the grocery budget was likely difficult to manage. Whatever the reason, I distinctly remember how elated I would be when I heard we would be having “the miso and ginger fish” for dinner.

Red snapper may seem a bit pricey if you’re comparing it to what you might pay for chicken. If you’re not accustomed to treating yourself to good fish on a regular basis think of it as a healthier (and less expensive) alternative to a good steak.

When you’re shopping for red snapper and have a chance to buy some whole, get it and don’t be afraid of it! Look for clear, red eyes and bright red skin. It should not smell “fishy”. Alternatively, you can purchase fillets preferably with the skin on. If you see skinless red snapper fillets, do not buy them unless you know you can trust your fish monger. Red snapper’s popularity has lead to a great deal of fish fraud. Without the skin on, you cannot be sure you’re getting red snapper.

Don’t forget that when buying whole fish that hasn’t had the scales removed, you can always ask the fish monger to do this for you. I recommend it. It saves time and a lot of mess in the kitchen.

Miso & Ginger Red Snapper

• 2 T. mirin (sweet rice wine)
• 1 T. shiro miso (white miso)
• 1 1/2 t. fresh ginger, grated
• 2 scallions, sliced
• 1 whole red snapper (about 1 1/4#)

Preheat oven to 375 degrees F.

In a small bowl, combine the mirin, miso, grated ginger and sliced scallions.

Rinse the red snapper under cold running water and pat dry.

Cut a length of parchment or aluminum foil large enough to enclose the snapper for baking.

Place snapper on prepared parchment and rub the miso mixture all over the inside cavity of the fish. Stuff any remaining mixture in the cavity.

Fold parchment over the snapper and seal well so the steam and precious juices do not escape during baking.

Bake approximately 25-20 minutes or until fish flakes with a fork. Fantastic served with steamed rice and baby bok choy.

Serves 2.

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