Beer makes batters better, meat more tender, and sauces more flavorful.
Thai-Style Red Snapper In Foil
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- #55158
serves/makes:
ready in:
under 30 minutes
under 30 minutes
1 review
ingredients
1 tablespoon peanut or neutral oil, such as canola or grapeseed
1 tablespoon sesame oil
8 thin slices Granny Smith apple
2 red snapper fillets
1/2 teaspoon dried red pepper flakes
1 lime, zest of
2 tablespoons chopped scallion
1/4 cup coconut milk
1 teaspoon nam pla
directions
Take 2 sheets of aluminum foil, each about 18 inches square, and place one on top of the other. Smear a patch in the center of the foil, large enough to fit the fish on, with 1 tablespoon of the peanut oil.
In the center, make a bed of the apple slices, then top with the fish, red pepper, lime leaves, scallion, coconut milk, nam pla, and remaining oil.
Fold the foil over the fish onto itself and crimp the edges as tightly as possible, but leaving plenty of room around the fish (You may prepare the recipe in advance up to this point; refrigerate the package as is for up to three hours before proceeding).
The packages may be cooked in the oven, on a grill, or even in a skillet, with a little oil. In every case, cook for 10 minutes from the time you hear sizzling noises. Remove the package from the heat, taking care to avoid any escaping steam.
Let rest for one minute, then cut a slit along the length of the top with a knife. Use a knife and fork to open up the package, then spoon the fish, garnish, and juices onto a plate and serve.
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nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
February 19, 2007
This recipe is easy to prepare and presents well at the table. However, it is bland tasting. The flavors seem to cancel each other out. Perhaps increasing the amount of spice can add the zest it needs.