Ingrid Hoffmann’s mango-inspired entrée serves like a "present" to your dinner guests - they’ll love unwrapping this at the dinner table!
- Cook Time
- Prep Time
- 4 ServingsServings
- 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 cup tightly packed 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 cloves garlic, peeled
- 2 jalapeños, halved, seeded, and coarsely chopped
- 1 tablespoon paprika
- 2 tablespoon sherry vinegar
- salt to taste
- 4 4-6-ounce skinless red snapper fillets, 3/4 to 1 inch thick
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.
For a family-sized serving pouch, use 1 pound snapper and increase cooking time 3 minutes.