Snapper In Parchment
Serves: 6
Carter Wolf
1 January 1970
Based on User reviews:
45
Spice
42
Sweetness
50
Sourness
39
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
2 tbsps
Oil (extra-virgin)1
Salt1 large
Tomato (round, chopped)2 tbsps
Tequila1 cup
Cilantro Leaves (picked)Directions:
1
Preheat oven to 325 degrees F
2
Heat 2 tablespoons of olive oil on medium heat in a small saute pan
3
Add the garlic, shaking the pan constantly
4
When the garlic begins to turn a golden color, remove instantly from the heat
5
Pour the garlic and oil into another container to stop the cooking process
6
Set aside
7
Place an 8-inch square piece of parchment paper on a flat surface, in a diamond pattern
8
Salt and pepper the snapper and place in the lower third of the paper
9
Top the fish with 1/2 tablespoon of garlic and oil, 1/4 each of the tomato, red onion, and jalapeno
10
Add 1/2 tablespoon of tequila, a spritz of lime juice, and a little cilantro
11
Season again
12
Fold the paper over the fish and fold the edges over, forming an envelope
13
Making sure there are no openings
14
Repeat with the rest of the ingredients to create 4 packages
15
Tie the package with butcher's twine, and bake for 15 minutes