Snapper Pockets with Mango-Cilantro Mojo

Instructions

Place the chopped mango, lemongrass (or lemon zest), all but 2 tablespoons of the cilantro, mint, 1/2 cup of oil, garlic, jalapeños, paprika and salt in a food processor or blender and process until smooth. Add the remaining 1/2 cup of oil and the vinegar and process until smooth. Place fish filets in a large baking dish, cover with mojo and turn to coat. Cover with plastic wrap and refrigerate for up to 1 hour.

Preheat oven to 350 °F. Place four 16-inch-long rectangles of parchment paper on your work surface with the short side facing you. Crease down the middle. Place a fillet in the center of the bottom half of the rectangle. Pour about 1/4 cup mojo over each fillet. Arrange a few slices of mango on the top of each fillet along with remaining cilantro. Fold the parchment over the fish so that the top and bottom edges meet. Tightly crimp from one end around to the other and fold the edges of the parchment to seal the package. Place packets on a rimmed baking sheet and bake for 10-12 minutes.

Place fish packets on a large serving dish and open the packets tableside. Serve fish with the juices from the packet and sprinkle with mint leaves.


Suggestions

For a family-sized serving pouch, use 1 pound snapper and increase cooking time 3 minutes.

Nutrition

Nutritional analysis per serving: Calories 744; Protein 36 g; Carbohydrates 24 g; Fat 57 g; 68% Calories from Fat; Cholesterol 63 mg; Sodium 385 mg; Potassium 1084 mg; Fiber 4 g
 

Servings:

 
 

Recipe Category:

Entree

Preparation Time:

15 minutes plus 1 hour refrigeration

Cooking Time:

10-12 minutes

Ingredients

1
mango, peeled, pitted and roughly chopped
1
mango, thinly sliced
5
4-inch lemongrass stalks, white bulb only, thinly sliced or zest of two lemons
1
tightly packed cup fresh cilantro, divided
1/2
cup tightly packed fresh mint, plus 2 tablespoons chopped mint for garnish
1
cup extra-virgin olive oil, divided
2
garlic cloves, peeled
2
jalapeños, halved, seeded, and coarsely chopped
1
tablespoon paprika
2
tablespoons sherry vinegar
Salt to taste
4
4-6-ounce skinless red snapper fillets, 3/4 to 1 inch thick
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