Steamed Snapper with Ginger, Lime and Cilantro

Steamed Snapper with Ginger, Lime and Cilantro

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3 tbsp fresh cilantro, chopped and divided
1/4 cup bottled clam juice
2 tbsp fresh lime juice
2 tbsp scallion, chopped
1 tbsp fresh ginger, grated and peeled
1 tbsp soy sauce
1 tbsp toasted sesame oil
1 tsp fish sauce
2 6- to 8-ounce red snapper fillets or halibut fillets


Mix 3 tablespoons cilantro and next 7 ingredients in small bowl to blend.  Set aside.

Preheat oven to 350 degrees F.

Prepare aluminum foil in rectangular pieces large enough to fully wrap each fish fillet.  Place the fish in the center of each piece of aluminum foil.  Fold up the edges of the aluminum foil.  Spoon the cilantro sauce over the fish.  Sprinkle fish with s&p.  Wrap the fish in the aluminum foil, crimping the edges and folding them over to seal each packet.  Place foil packets on a rimmed baking sheet.

Bake fish until just opaque and fully cooked, about 15 minutes.  Drizzle with sauce and serve with coconut rice.