Thai Snapper
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Instructions
In small bowl, mix lime juice, fish sauce, olive oil, ginger, sugar, and minced garlic.
From roll of foil, cut four 16-inch by 12-inch sheets. Fold each sheet crosswise in half and open up again.
Place 1 red snapper fillet, skin side down, on half of each piece of foil. Top with carrots, green onion, then cilantro leaves. Spoon the lime-juice mixture over the snapper and vegetables. Fold other half of foil over fish. Fold and crimp foil edges all around to create 4 sealed packets.
Place packets on grill over medium heat; cook 8 minutes.
To Serve: With kitchen shears, cut an X in top of each packet so steam can escape. (When packets are open, check that fish flakes when tested with a fork.)
