Cooking Tips From Chef Robert Wiedmaier
Steamed Red Snapper en Papillote With Vegetables and Carrot Broth continued...
2. Spread each heart-shaped parchment on a work table, and evenly divide the olive oil among all four, greasing the middle of the paper evenly. Evenly distribute the cilantro stems and lemon grass slices over the olive oil.
3. Place red snapper fillets, skin side up, on one side of each heart and sprinkle with salt and pepper. Evenly distribute the vegetables and cilantro leaves over the snapper. Fold parchment paper over snapper and seal edges, leaving a 1-inch space open.
4. Pour 1/4 cup wine and 1/8 cup carrot juice through the space in each parchment packet, and close up.
5. Place the four packets on a baking pan and bake 8 1/2 minutes. Remove from oven and serve immediately.
Per serving: 317 calories, 38 g protein, 12 g carbohydrate, 8 g fat (1 g saturated fat), 80 mg cholesterol, 2 g fiber, 316 mg sodium. Calories from fat: 22%