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
- 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 (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.
- 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.
- 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.
- 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 the fish in the packages.