Directions

1. In a blender, combine soy sauce, red wine vinegar, pickled ginger and brine, miso paste, sherry vinegar, and chopped radish. Puree until smooth. With the blender on, drizzle in ¼ c olive oil. Season vinaigrette with salt and pepper. Transfer to a small bowl.
2. Season the snapper cavities with salt and pepper. Fill cavities with poblano, thyme sprigs, and lemon slices. Tie the fish with kitchen string at 2-inch intervals. Generously brush fish with olive oil and season lightly with salt and pepper.
3. Set the fish in the enamel baking pan. Cook at 350°F. Cook until flesh just flakes with fork, about 10 min.
4. Carefully transfer the fish to a platter. Remove the kitchen strings. Using 2 forks, lift the fillets off of the bones and transfer to plates.

5. In a medium bowl, toss sliced radishes with sprouts and add 2 T of the vinaigrette. Top the fish fillets with the radishes.

6. Drizzle a little of remaining vinaigrette around the fish and serve.