Red Snapper and Ginger

The purple heirloom carrots slightly tint the fish and juices.

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.

Assembling the tasty little packet

Print Recipe

Red Snapper and Ginger

This is a light and flavorful Red Snapper recipe 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.

Course

Main Dish

Cuisine

Asian

Prep Time

10 minutes

Cook Time

12 minutes

Servings

people

Ingredients

• 1 whole red snapper cleaned and fileted
• 1 small Chile pepper
• 1 Cup snow peas thinly sliced
• 1 Cup heirloom carrots thinly sliced
• 1/4 Cup fresh ginger thinly sliced
• 1 Tablespoon sweet butter melted
• For the vegetable packet:
• 2 Tablespoons Tamari
• 2 Tablespoons Rice Vinegar
• 1 Tablespoon Sesame Oil

Course Main Dish Cuisine Asian Prep Time 10 minutes Cook Time 12 minutes Servings people Ingredients 1 whole red snapper cleaned and fileted 1 small Chile pepper 1 Cup snow peas thinly sliced 1 Cup heirloom carrots thinly sliced 1/4 Cup fresh ginger thinly sliced 1 Tablespoon sweet butter melted For the vegetable packet: 2 Tablespoons Tamari 2 Tablespoons Rice Vinegar 1 Tablespoon Sesame Oil

Instructions

1. You will need 3 pieces of foil for the fish and vegetable packets. Each filet gets its own packet.
2. Pre-heat oven to 375°F
3. Brush each filet on both sides with melted butter.
4. Place each fillet on a large sheet of aluminum foil or parchment and top it with a little of each vegetable and finish with a pinch of ginger and chilies. Season lightly with sea salt and fresh cracked pepper.
5. Place the remaining vegetables, ginger and chilies in their own foil packet with the following seasonings: sesame oil, rice vinegar and Tamari. Season lightly with fresh cracked pepper.
6. Seal each package tightly and bake in a 375°F oven for about 12-14 minutes.

Recipe Notes

Happy Cooking!

xo Liz