- 1 teaspoon cumin seeds
- 1 teaspoon coriander seeds
- ¼ teaspoon red pepper flakes
- 3 cloves garlic, peeled
- 1 inch ginger, peeled
- 1 grapefruit
- 1 tablespoon soy sauce
- 2 tablespoons extra-virgin olive oil
- 1 vermilion snapper, gutted & descaled
- 1 cup micro Asian mix (amaranth, tatsoi and wasabi) from Connor’s Greens
- Flaky sea salt, to taste
Preheat oven to 350°F.
Using a mortar and pestle, combine cumin, coriander and red pepper flakes. Crush until resembles coarse cornmeal. Roughly chop garlic and ginger. Add garlic, ginger, grapefruit zest, soy sauce and olive oil to the spice mixture. Continue to crush until a thick paste occurs. Set aside.
Slice the zested grapefruit into ½-inch slices. On a parchment-paper-lined sheet tray, lay 3–4 slices in a row. Set aside.
Rub the spice paste on the outside of the snapper, as well as inside the cavity. Transfer the snapper to the row of grapefruit slices and lay an additional 3 slices on top of it. Place the snapper in the oven and roast for 30–40 minutes. The snapper is fully cooked when the skin pulls away from the flesh, which will be white and flaky. Allow the snapper to cool for 5 minutes.
Meanwhile, place the microgreen mix into a small bowl. Remove the 3 roasted grapefruit slices on top of the snapper and juice them over the microgreens. Season with flaky sea salt and toss until greens are lightly coated. Serve on top the snapper or as a refreshing flavorful side.