Red Snapper en Papillote with SE Asian flavors

[tharrison]

Red Snapper en Papillote with SE Asian flavors

Serves 2 as Main Dish.

Based on a recipe from Chef Duncan Pickford.

• 1 lb fresh Red Snapper fillets (or other firm white fish)
  
• 1 inch cube peeled ginger, grated
  
• 2 cloves garlic, grated
  
• 2 green onions, green part only, finely chopped
  
• 2 thai chilies, chopped finely
  
• 1 c finely chopped cilantro
  
• 2 T grapeseed oil
  
• dash toasted asian sesame oil
  
• dash of soy sauce
  
• dash of fish sauce
  
• 1-1/2 T grade B maple syrup
  
• sea salt and freshly ground pepper, to taste
  
• banana leaves, parchment, or foil -- for wrapping
  

1. Preheat oven to 400°F and prepare the banana leaves, parchment or foil by cutting to size.

2. Combine the ginger, garlic, green onion, chilies, cilantro, oils, soy, fish sauce, syrup, salt, and pepper in a bowl. Wisk to combine.

3. Place a fillet on the wrapping of choice and divide the topping mixture evenly between them. Form a sealed packet around each fillet and place in a shallow baking dish.

4. Bake for around 10-12 minutes or desired doneness. Carefully remove and plate.

I usually serve with baby bok choy.

Keywords: Main Dish, Seafood, Easy, Fruit, Southeast Asian, Healthy Choices

( RG980 )