Red Snapper en Papillote with Cilantro-Lime Vinaigrette
Martha Stewart Living, October 2008
For the Snapper
- 1 whole (2 pounds) red snapper (or substitute black bass or branzino), scaled and cleaned
- Coarse salt and freshly ground pepper
- 1/2 lime, cut into thin rounds
- 2 garlic cloves, thinly sliced
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon fresh lime juice
For the Vinaigrette
- 1/2 cup extra-virgin olive oil
- 1/4 cup fresh lime juice (from about 3 limes)
- 1/2 cup fresh cilantro, chopped, plus more for garnish
- 3 garlic cloves, minced
- 1 teaspoon finely grated lime zest
- 1/2 teaspoon minced jalapeno chile
- 1/2 teaspoon coarse salt
- Make the snapper: Preheat oven to 400 degrees. Place fish on one side of a 12-by-16-inch piece of parchment. Season cavity with salt and pepper, and arrange lime and 1/2 the garlic. Season outside of fish with salt and pepper. Sprinkle remaining garlic on fish, and drizzle with oil and lime juice.
- Fold parchment over fish, and seal by making small, tight overlapping folds along edges and ends. Transfer to a baking sheet, and roast until packet puffs and turns light golden, about 20 minutes. Open fish packet carefully. Fish should be opaque in center; if it is not cooked through, reseal parchment and continue roasting.
- Make the vinaigrette: Puree all of the ingredients in a blender until smooth.
- Transfer fish to cutting board discarding parchment. Debone if desired, and garnish with cilantro. Serve immediately with vinaigrette on the side.
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