Marinated Red Snapper from Chef Todd Kelly

Marinated Red Snapper
Orange-Miso Aioli, Lychees, Daikon Sprouts, Sea Spears and Chili Oil
16 Oz Red Snapper
2 Ea Limes, juiced
2 T Olive Oil
2 T Yuzu Juice
Slice fish into thin pieces and marinate with remaining ingredients. Season with salt and pepper.
1 C Orange Juice
2 T White Miso
1 Ea Garlic Clove Chopped Fine
1 C Mayonnaise
1 1/2 t Rice Wine Vinegar
1/2 t Sesame Oil
Reduce orange juice to 2 T. Blend remaining ingredients.
8 Ea Lychees
1/4 C Daikon Sprouts
2 Oz Red Pepper Brunoise
2 Oz Sea Spears
3 T Chili Infused Oil
Place the marinate snapper in the center of the plate.
Dot the orange-miso aioli around the fish.
Garnish with sliced lychees, red peppers, sea spears and chili oil.
Serves 4