Rinse the snapper, pat them dry, and use a small sharp knife to puncture and cut slits in them 1 inch apart on both sides of each fish.
To make the marinade, combine the onions, ginger, cilantro, garlic, salt, pepper, orange juice, 1/2 cup of the oil, and 1 tablespoon Creole Seasoning in a small bowl. Makes about 3/4 cup. Place the fish side by side in a dish large enough to hold them flat. Pour the marinade over both sides of each fish and allow them to marinate, refrigerated, for 1 hour, turning once.
Preheat the oven to 500?F.
Combine the flour with the remaining 2 teaspoons Creole Seasoning in a large bowl. Drain, then submerge each snapper completely in the flour, covering both sides.
Heat a large dry skillet over high heat until very hot. Add 2 or 3 tablespoons of the marinade to the skillet and add 1 of the snappers. Drizzle 1 tablespoon of the oil on top with sear for 2 minutes. Turn the snapper, drizzle with 1 tablespoon of the oil, and sear for 2 minutes more. Remove from the skillet and place on a baking sheet. Repeat the process with the second snapper.
Prepare the Ginger Sake Sauce, and set aside to sit at room temperature until youνre ready to serve.
Spread the remaining marinade over the snappers and bake until brown and juicy, for about 20 minutes. Remove from the oven.
About 5 minutes before the fish is done, prepare the Fried Arugula.
To serve, cut the head from each fish, make a long incision along the top edge and the bottom, and loosen the fish horizontally from the central bone or backbone. Divide the arugula among 4 dinner plates, add half a snapper, removing the central bone as you go, and spoon 1/4 cup of the Ginger Sake Sauce over each.
Yield: 4 main-course servings