I was so inspired by Chef Floyd Cardoz’s Red Snapper with Ginger from his book Flavorwalla, posted by Food Republic, that I had to create my own version. This is a light dinner that is very easy to make, and I promise slicing all of the veggies into little sticks will be worth it. I served this with steamed brown rice.
Chef Floyd steamed his fish in a steaming basket with no holes so the fish and veggies absorb all of the juices. I steamed mine in the oven, using a method called “en papillote” which is a fancy way of saying, wrapped in paper (or in this case, I used foil). Fun fact, the Italians have their own version, called “al cartoccio”.
If you find chilies to spicy, feel free to substitute them with bell peppers. My fish monger at Grace’s Marketplace in Greenvale cleaned a whole fish for me, so I didn’t have to get my hands too dirty! However, they also did have fresh filets as well, which you can absolutely use.