For this light, healthy dish, Jean-Georges Vongerichten steams snapper fillets in foil packets with a piquant mix of ginger, lemongrass, green Thai chiles, miso, fish sauce, tarragon, scallions and orange zest. The blend can be made ahead of time and used to flavor other meats like chicken and pork.More Healthy Fish Recipes
The scallion-miso paste can be refrigerated overnight.
One serving 362 cal, 6 gm carb, 19 gm fat, 3.7 gm sat fat, 36 gm protein, 1 gm fiber.
Steamed white fish like snapper can pair well with a wide range of whites, as long as the wines aren't so heavy that they dominate the fish. Vogerichten likes to serve his snapper with Pouilly-Fuissé, a Chardonnay from France's Mâcon region.