MASQUERADE SNAPPER IN PARCHMENT
MASQUERADE SNAPPER IN PARCHMENT
4 whole 1 lb snapper, scaled, bones & fins removed
2 tablespoons extra-virgin oil (30ml)
4 small garlic cloves, sliced paper-thin
Salt and pepper to taste
4 teaspoons of softened unsalted butter (20ml)
1 leek, green part cleaned and thinly sliced
¼ jalapeno pepper, seeded, minced
2 tablespoons tequila (30ml)
2 limes, juiced
¼ cup picked cilantro leaves (60ml)
4 (8-inch square) pieces parchment paper
Prepare barbeque for grilling with indirect heat by preheating one side of the grill to 350°F/176°C and leaving the other side of the grill off.
Heat 2 tablespoons of olive oil on medium heat in a small sauté pan. Add the garlic, shaking the pan constantly. When the garlic begins to turn a golden color, remove instantly from the heat. Pour the garlic and oil into another container and set aside.
Place an 8-inch square piece of parchment paper on a flat surface, in a diamond pattern. Salt and pepper the snapper and place in the lower third of the paper. Top the fish with ½ teaspoon (2ml) of garlic and oil, 1 teaspoon (5ml) of butter, ¼ of the leeks, and jalapeno. Add ½ teaspoon (2ml) of tequila, a spritz of lime juice, and a little cilantro.
Season with salt and pepper.
Fold the paper over the fish and fold the edges over, forming an envelope. Making sure there are no openings. Repeat with the rest of the ingredients to create 4 packages.
Place fish on cool side of barbeque and grill with indirect heat at 350°F/176°C for 25 minutes. Serve in the packages.
Yield: 4 servings
4 whole 1 lb snapper, scaled, bones & fins removed
2 tablespoons extra-virgin oil (30ml)
4 small garlic cloves, sliced paper-thin
Salt and pepper to taste
4 teaspoons of softened unsalted butter (20ml)
1 leek, green part cleaned and thinly sliced
¼ jalapeno pepper, seeded, minced
2 tablespoons tequila (30ml)
2 limes, juiced
¼ cup picked cilantro leaves (60ml)
4 (8-inch square) pieces parchment paper
Prepare barbeque for grilling with indirect heat by preheating one side of the grill to 350°F/176°C and leaving the other side of the grill off.
Heat 2 tablespoons of olive oil on medium heat in a small sauté pan. Add the garlic, shaking the pan constantly. When the garlic begins to turn a golden color, remove instantly from the heat. Pour the garlic and oil into another container and set aside.
Place an 8-inch square piece of parchment paper on a flat surface, in a diamond pattern. Salt and pepper the snapper and place in the lower third of the paper. Top the fish with ½ teaspoon (2ml) of garlic and oil, 1 teaspoon (5ml) of butter, ¼ of the leeks, and jalapeno. Add ½ teaspoon (2ml) of tequila, a spritz of lime juice, and a little cilantro.
Season with salt and pepper.
Fold the paper over the fish and fold the edges over, forming an envelope. Making sure there are no openings. Repeat with the rest of the ingredients to create 4 packages.
Place fish on cool side of barbeque and grill with indirect heat at 350°F/176°C for 25 minutes. Serve in the packages.
Yield: 4 servings
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