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
For more information on Ingrid's latest book Simply Delicioso click here.