Ingrid Hoffmann's Snapper Pockets with Cilantro-Lemongrass Mojo

Snapper Pockets with Cilantro-Lemongrass Mojo
Serves 4

Ingredients:
5 4-inch lemongrass stalks, white bulb only, root end trimmed, outer layers peeled off
and stalk bruised with the back of a knife and thinly sliced
1 tightly packed cup fresh cilantro leaves
1/2 tightly packed cup fresh mint leaves, plus 2 tablespoons chopped mint for garnishing
1 cup extra-virgin olive oil
2 garlic cloves, peeled
2 jalapeños, halved, seeded and coarsely chopped
1 tablespoon paprika
1 teaspoon salt
2 tablespoons sherry vinegar
4 (8-ounce) skinless red snapper fillets, 3/4-inch to 1-inch thick

Instructions
Place the lemongrass, all but 2 tablespoons of the cilantro, the mint, 1/2 cup of the oil,
garlic, jalapeños, paprika, and salt in a food processor or blender and process until
smooth. Add the remaining 1/2 cup of oil and vinegar and process until smooth. Place the
fish fillets in a large baking dish, cover with the mojo and turn to coat. Cover with plastic
wrap and refrigerate for up to 1 hour.

Preheat your oven to 350°F. Place 4 16-inch long pieces of parchment paper on your
work surface with the short side facing you. Crease each down the middle. Place a fillet
in the center of the bottom half of the rectangle and pour about 1/4 cup of the mojo over
each fillet and sprinkle with the remaining 2 tablespoons of cilantro. Fold the parchment
over the fillet so that the top and bottom edges meet. Tightly crimp and fold the edges of
the parchment working from one end around to the other to seal the package. Place the
packets on a baking sheet and bake for 9 to 10 minutes for 3/4-inch thick fillets or up to
12 minutes for 1-inch thick fillets.

Place the fish packets on a large serving dish and open the packets tableside. Serve with
juices from the packet and sprinkled with mint leaves.

Recipe courtesy of Ingrid Hoffmann and Chica Worldwide, llc