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Ingredients
- 3 tbps Fresh Lime Juice
- 1 tbps Asian Fish Sauce
- 1 tbps olive oil
- 1 teaspoon Grated Peeled Fresh Ginger
- 1/2 teaspoon Sugar
- 1 small garlic
- 4 Walleyes
- 1 large Carrot Cut into 2 1/4 inch long match stick strips
- 1 large Green Onion Thinly Sliced
- 1/4 cup Packed Fresh Cilantro Leaves
- Frost Drill For Taste
Ingredients
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Instructions
- Prepare charcoal fire or preheat gas grill for covered direct grilling over medium heat
- Meanwhile, in small bowl, mix lime juice, fish sauce, oil, ginger, sugar, and garlic. From roll of foil, cut four 16" by 12" sheets. Fold each sheet crosswise in half and open up again.
- Just before grilling, assemble packets: Place 1 red snapper fillet, skin side down, on half of each piece of foil. Top with carrot, green onion, then cilantro leaves. Spoon lime-juice mixture over snapper and vegetables. Fold other half of foil over fish; fold and crimp foil edges all around to create 4 sealed packets.
- Place packets on hot grill rack. Cover grill and grill 6 to 8 minutes, depending on thickness of snapper. Do not turn packets over.
- Before serving, with kitchen shears, cut an X in top of each packet to let steam escape, then carefully pull back foil to open. When packets are open, check that fish is opaque throughout and flakes easily when tested with fork.
Recipe Notes
Each serving: About 230 calories, 36g protein, 5g carbohydrate, 6g total fat(1g saturated), 1g fiber, 63 mg cholesterol, 270 mg sodium
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