Jamaican style Snapper en Papillote
Chef Irie has a habit of putting a Caribbean spin on everything he touches and this dish prepared “en papillote” is no different. Grab some parchment paper, some fresh scotch bonnet peppers, thyme and snapper and get cooking with this quick, simple, healthy recipe called Snapper en Papillote.
Cook Time 12 min
- 2 parchment paper
- 2 medium snapper filets
- 3-4 tb olive oil
- 1 tbsp ground coriander
- 1 tbsp salt
- 1 tbsp pepper
- 1 tbsp thyme leaves, no stems
- 1 tsp julienned scotch bonnet
- 1 tbsp finely sliced garlic
- 1 tsp fresh ginger, finely diced
- 1 tbsp jalapeno, finely julienned
- ¼ cup julienned red onions
- ¼ cup julienne red pepper
- ¼ cup julienned carrots
- ½ cup diced fresh tomatoes
- ¼ cup coconut milk
- 1 zest of lemon
- 2 tbsp cold butter
- 2 tbsp chopped cilantro leaves
- Salt & pepper to taste
- Rub fillets with oil and season with salt pepper and coriander.
- Place each filet on parchment sheets then sprinkle with thyme leaves, Scotch Bonnet, garlic & ginger
- Mix together the next four ingredients then pile equally on top of each filets with the diced tomatoes
- Drizzle coconut milk over filets and sprinkle lemon zest over them
- Add butter in small pieces over the filets
- Add the cilantro leaves and season with salt and pepper
- Fold other side of parchment over fish then crimp one corner of sheet to start sealing around the edges.
- Place in 375 degree oven
- Pocket will puff up, to serve, cut hole in top and tear away to release the steam
- If the flavor of the fish needs to be brightened, add lemon juice for acidity.