Fire up the grill for red snapper packets
Chef Brent Wertz ‘lends’ our TODAY food editor his light and delicious dish
 Noel Barnhurst / Noel Barnhurst |
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In this special weekly feature, “Today” food editor Phil Lempert brings you recipes “stolen” (with permission) from notable restaurants across America. See how much fun you can have (and money you can save) by cooking these dishes at home.
THIS WEEK: Grilled red snapper packets recipe was poached from chef Brent Wertz of Kingsmill Resort & Spa in Virginia.
This week’s recipe for grilled red snapper packets was poached from chef Brent Wertz of Kingsmill Resort & Spa in Virginia. This method of cooking in a foil packet — “en papillote” in French, “al cartoccio” in Italian — is especially effective for the fragrant and delicate flavors of fish. The parcel holds in moisture to steam the food, resulting in a light and delicious dish. The food is placed in a folded pouch or parcel and then baked, or in this case, grilled — it steams in the liquid added and in its own juices and the steam that doesn’t escape from the pouch infuses it with even more flavor. The packet can be made from parchment paper, or even a paper bag, and it can be sealed by folding or stapling. It’s a great method for low-fat cooking and for veggies, too!
At the Kingsmill Resort & Spa, the AAA Four-Diamond property is the annual host of the LPGA Michelob ULTRA Open each May — with golf, tennis, fishing, paddle boats, kayaks and Jon Boats in Warhams Pond, there’s plenty to keep you occupied in between meals at one of the many restaurants chef Wertz oversees.
About the chef: A graduate of the prestigious Culinary Institute of America, chef Brent has worked for Anheuser-Busch since 2002 and as a certified executive chef and beer connoisseur, it is easy to see why he was chosen to be the spokesperson for the beer company’s new cookbook: “Great Food, Great Beer” in which this great recipe is featured! 
As vice-president of food and beverage at Kingsmill Resort & Spa Brent oversees 11 food and beverage outlets, including the Bray Bistro, Eagles, Regattas’ Café and Marketplace, Moody’s Tavern and the Marina Bar and Grille, and has introduced trendy beer-pairing dinners at the resort
Grilled red snapper en papillote is served at the restaurant for $28.95. This recipe yields two restaurant servings.
Kingsmill Resort & Spa
1010 Kingsmill Road
Williamsburg, VA 23185
800 832-5665
www.kingsmill.com
6 servings
INGREDIENTS
Prepare a grill for cooking over indirect heat. If using a charcoal grill, light 50 to 60 briquettes and let burn until covered with ash, then mound them to one side. If using a gas grill, turn all the burners to high and close the lid. When the temperature reaches 350 to 400 degrees, lift the lid, turn off one of the burners, and lower the other burner to medium.
- Cut out two 12”X 18” pieces of heavy-duty aluminum foil and place on a work surface.
- Place two slices of potato in the middle of the foil.
- Stack ½ of the sliced Vidalia onion on top of potato, place one fillet of fish on top of onion.
- Place 1 tablespoon of whole butter on top of fish and sprinkle with garlic and shallot, tarragon sprig, and season to taste with salt and pepper.
- Fold up the sides of the foil around the contents.
- Carefully pour ¼ cup of beer into each packet, then fold the opposite sides together to seal the packets tightly.
- Lay the packets on the grill rack directly over the fire. If using a gas grill, close the lid.
- Cook until you hear the beer boiling, then move to the indirect heat area and cook until the fish is opaque throughout, about 20 minutes.
- Empty packets onto individual plates and serve.
MANAGE YOUR RECIPES
Want to nominate your favorite restaurant dish for a "Steal This Recipe" feature? Just e-mail Phil at Phil.Lempert@nbc.com (or use the mail box below) with the name of the restaurant, city and state, and the dish you would like to have re-created. Want to know more about Phil and food? Visit his Web site at www.supermarketguru.com.
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