Warm Snapper with Ginger Oil

Yield: Serves 6
Time: 20 minutes prep, 2 minutes cooking, 22 minutes total

Ingredients

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

Ginger Oil:

1/2 pound ginger, peeled and minced
1 cup canola oil

Instructions

1. Preheat the oven to 350°F.

2. 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.

3. 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

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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Eric Ripert

Eric Ripert is a chef, restaurateur and author. He is co-owner of Le Bernardin, and has opened Blue in Grand Cayman, Westend Bistro in Washington, D.C., and 10 Arts Bistro in Philadelphia in partnership with The Ritz-Carlton Hotel Company. He is chair of City Harvest’s Food Council, a New York-based food rescue organization, as well as a recipient of France's Legion d’Honneur. He is the host of the television series “Avec Eric,” which has won Emmy and James Beard awards, and serves as a regular guest judge on “Bravo’s Top Chef.” Ripert is the author of four cookbooks.

Michael Ruhlman

Michael Ruhlman is an author, writer and food blogger. His books include Ruhlman's Twenty, Ratio: The Simple Codes Behind the Craft of Everyday Cooking, The Elements of Cooking: Translating the Chef's Craft for Every Kitchen and The Making of a Chef: Mastering Heat at the Culinary Institute of America, as well as several cookbook collaborations and non-fiction books.