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4 whole 1 lb snapper, scaled, bones & fins removed

2 tablespoons extra-virgin oil (30ml)
4 small garlic cloves, sliced paper-thin
Salt and pepper to taste
4 teaspoons of softened unsalted bu 828v219i tter (20ml)
1 leek, green part cleaned and thinly sliced
jalapeno pepper, seeded, minced
2 tablespoons tequila (30ml)
2 limes, juiced
cup picked cilantro leaves (60ml)

4 (8-inch square) pieces parchment paper

Prepare barbeque for grilling with indirect heat by preheating one side of the grill to 350F/176C and leaving the other side of the grill off.

Heat 2 tablespoons of olive oil on medium heat in a small saut pan. Add the garlic, shaking the pan constantly. When the garlic begins to turn a golden color, remove instantly from the heat. Pour the garlic and oil into another container and set aside.

Place an 8-inch square piece of parchment paper on a flat surface, in a diamond pattern. Salt and pepper the snapper and place in the lower third of the paper. Top the fish with teaspoon (2ml) of garlic and oil, 1 teaspoon (5ml) of butter, of the leeks, and jalapeno. Add teaspoon (2ml) of tequila, a spritz of lime juice, and a little cilantro.
Season with salt and pepper.

Fold the paper over the fish and fold the edges over, forming an envelope. Making sure there are no openings. Repeat with the rest of the ingredients to create 4 packages.

Place fish on cool side of barbeque and grill with indirect heat at 350F/176C for 25 minutes. Serve in the packages.

Yield: 4 servings

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