For this light, healthy dish, Jean-Georges Vongerichten steams snapper fillets in foil packets with a piquant mix of ginger, lemongrass, green Thai chiles, miso, fish sauce, tarragon, scallions ...

If you like your meals to have a spicy kick, this Mexican-style foil packet dinner is for you. Snapper (or another white fish of your choice) is grilled together with chopped jalapeños ...

To roast snapper, preheat oven to 425°F. Transfer fish to a heavy rimmed baking sheet so it stands upright. To keep fish stable, splay belly flaps and set a crumpled foil ball under tail.

Take two pieces of foil lay a bed of thyme and butter-coated soup mix, including some corn, and season with some extra fish tea seasoning mix. Top with the fish • Stuff the belly and head with ...

Season fish: Sprinkle the fish with salt and a few grinds of pepper. Make packages: Cut four sheets of foil about 15 inches wide and lay them out on a work surface. Fold them in half to define a ...

Mix the fennel and red pepper slices and lay out on the foil, covering about half of the foil & drizzle with ¼ cup of Orange Rum glaze. 5. Place the Snapper on top of glaze and season the fish with ...

The foil locks in moisture and flavor ... Any thin white fish fillets—such as red snapper, sole, or flounder—are great substitutes and will cook in the same amount of time as tilapia.

Sitting in the passenger seat of his vehicle, Keith Lee pulls a whole fried snapper from its foil cocoon, dangling the fish by its head in front of the camera. The visual is accompanied by a sound ...

Not quite hungry, I opt for the steamed snapper in foil thinking that I’d not be able to complete same. Clearly I was in denial for my fork was soon scraping the sides of the foil. Chambers ...