Ingredients
- 1 2-lb. Red Snapper, scaled and cleaned with skin on
- 1/4 c. miso paste
- 1/2 c. soy sauce
- 1/2 tsp. fresh ginger, grated
- 1 tsp. lemongrass paste
- 1 tsp. rice wine vinegar
- 1/2 tsp. red pepper flakes
- 1 large Meyer lemon, thinly sliced and divided
- 1 lemongrass stalk, smashed and cut in half, divided
- 6 cloves garlic, smashed and divided
- 4 sprigs of dill, divided
Instructions
- Heat one side of the grill to 400 degrees.
- Place the fish onto a baking sheet lined with enough aluminum foil to wrap around the fish later on. Cut a slit along the bottom of the fish. Arrange half of the Meyer lemons, lemongrass, garlic and dill underneath the fish.
- In a small bowl, mix miso paste, soy sauce, fresh ginger, lemongrass paste, rice wine vinegar, and red pepper flakes.
- Coat inside and outside of fish with miso marinade.
- Arrange the other half of the ingredients inside the fish.
- Fold the two short edges of aluminum foil pieces over fish. Fold other two long edges of aluminum foil pieces in so that the edges meet. Roll edges together downward, creating a pocket.
- Place fish en papillote on grill over indirect heat. Cook for 45 minutes, or until cooked perfectly through.