Masquerade snapper in parchment

Yield:  4 servings

Ingredients

• 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/10cm square) pieces parchment paper

Directions

1. 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.
2. Heat 2 tablespoons (30ml) of olive oil on medium heat in a small sauté pan. Add the garlic, shaking the pan constantly to avoid burning.  When the garlic begins to turn a golden color, remove from the heat. Pour the garlic and oil into another container and set aside.
3. Place an 8-inch/10cm square piece of parchment paper on a flat surface, in a diamond pattern. Season the snapper with salt and pepper and place in the lower third of the paper.
4. Top the fish with ½ teaspoon (2.5ml) of garlic and oil, 1 teaspoon (5ml) of butter, ¼ of the leeks, and jalapeno. Add ½ teaspoon (2.5ml) of tequila, 1 teaspoon (5ml) lime juice, and 1 teaspoon (5ml) cilantro.
5. 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.
6. Place fish on cool side of barbeque and grill with indirect heat at 350°F/176°C for 25 minutes.  Serve the fish in the packages.