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 ...

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 ...

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.

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 ...