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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.

January 2009


Credit: © Lucy Schaeffer

Recipe Summary

45 mins
1 hr


Ingredient Checklist


Instructions Checklist
  • In a mini food processor, combine the scallions with the chiles, lemongrass, ginger and 1/2 teaspoon of salt. Process to a paste.

  • In a medium saucepan, heat the vegetable oil until shimmering. Stir in the scallion paste and remove from the heat. Stir in the miso, fish sauce, tarragon and orange zest.

  • Light a grill. Place two 20-by-26-inch sheets of heavy-duty foil on a work surface. Drizzle the foil with olive oil and scatter with the shallots. Arrange five of the snapper fillets in the center of each piece of foil. Drizzle the fillets with the white wine and season with salt. Spread the scallion-miso paste on the fillets and top with the mushrooms and edamame, if using. Fold up the sides of the foil and seal the packets.

  • Place the packets on the grill and steam over medium heat for about 15 minutes, until the packets puff up and the juices within are bubbling vigorously. Transfer the fish and the vegetables to plates. Spoon the cooking juices on top and serve with Fragrant Sticky Rice.

Make Ahead

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.

Suggested Pairing

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.