Tilapia Pockets With Cilantro-Lemongrass Mojo

Name: Tilapia Pockets With Cilantro-Lemongrass Mojo
Prep time: 1 h
Cook time: 12 min
Total time: 1 h 12 min
Yield: 4 serving(s)
Ingredients: 5 stalks lemongrass, root end trimmed, outer layers peeled off and stalk bruised with the back of a knife, thinly sliced (4 inches each, white bulb only); 1 cup fresh cilantro leaves (tightly packed); 1/2 cup fresh mint leaves, tightly packed, plus; 2 tablespoons fresh mint leaves, chopped, for garnish; 1 cup extra virgin olive oil; 2 garlic cloves, peeled; 2 jalapenos, halved, seeded and roughly chopped; 1 tablespoon paprika; 1 teaspoon salt; 2 tablespoons sherry wine vinegar; 4 (8 ounce) tilapia fillets, skinless (8 oz. each 3/4-inch to 1-inch thick)

Submitted by Chelley-Chelle

"From the Food Network's Ingrid Hoffman. I haven't tried it yet, but plan to this weekend."

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photo by rpgaymer

Ready In:: 1hr 12mins
Ingredients:: 11
Serves:: 4

ingredients

5 stalks lemongrass, root end trimmed, outer layers peeled off and stalk bruised with the back of a knife, thinly sliced (4 inches each, white bulb only)
1 cup fresh cilantro leaves (tightly packed)
¹⁄₂ cup fresh mint leaves, tightly packed, plus
2 tablespoons fresh mint leaves, chopped, for garnish
1 cup extra virgin olive oil
2 garlic cloves, peeled
2 jalapenos, halved, seeded and roughly chopped
1 tablespoon paprika
1 teaspoon salt
2 tablespoons sherry wine vinegar
4 (8 ounce) tilapia fillets, skinless (8 oz. each 3/4-inch to 1-inch thick)

directions

Preheat your oven to 350 degrees F.
Place the lemongrass, all but 2 tablespoons of the cilantro, 1/2 cup of the mint, 1/2 cup of the oil, garlic, jalapenos, paprika, and salt in a food processor or blender and process until smooth. Add the remaining 1/2 cup of oil and vinegar and process until smooth. Place the fish fillets in a large baking dish, cover with the mojo and turn to coat. Marinate fish for up to 1 hour.
Place 4 (16-inch) long pieces of parchment paper on your work surface with the short half facing you. Crease each down the middle. Place a fillet in the center of the bottom half of the rectangle and pour about 1/4 cup of the mojo over each fillet and sprinkle with the remaining 2 tablespoons of cilantro. Fold the top half of over the fillet so that the top and bottom edges meet. Tightly crimp and fold the edges of the parchment working from 1 end around to the other to seal the package. Place the packets on a baking sheet and bake for 9 to 10 minutes for 3/4-inch thick fillets or up to 12 minutes for 1-inch thick fillets.
Place the fish packets on a large serving dish and open the packets tableside. Serve with juices from the packet and sprinkled with the chopped cilantro and mint leaves.

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Reviews

Great recipe! I really enjoyed the Thai flavors in the pesto, although I had to use basil as I could not find fresh mint. The fish came out very tender, and the smell that comes flowing out when you open the packets is just incredible. I ended up using 2/3 cup of olive oil, and the oil still ended up pooling in the pouch. I think a 1/2 cup or even 1/4 cup of oil would be enough for me, but the extra oil didn't really affect the flavor at all- it just looked a bit messy. [Made & Reviewed for PAC Spring 2013]

rpgaymer

RECIPE SUBMITTED BY

Chelley-Chelle

Alexandria, VA

<p>I live in the DC area and I love to cook. It is definitely my creative outlet. I like to start with a recipe tweak it to make it fabulous. I don't have a big family to cook for so I throw a lot of parties to try out new recipes, or just invite people over to eat. My friends are very willing guinea pigs. <br /><br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/adoptedspring08.jpg border=0 alt=Photobucket /></p>

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