Red Snapper Cooked in Banana Leaves with Asian Vinaigrette

Red Snapper
4 each 6 oz. red snapper fillets, pin boned with skin on
4 T. chopped green onion
1/2 red pepper, cut into fine julienne
12 3" pieces lemongrass, washed
2 t. finely chopped fresh ginger
2 T. butter, room temp.
4 large banana leaves
Asian vinaigrette
1/4 c. peanut oil
1/4 c. red wine vinegar
juice of 1 lemon
2 T. soy sauce
1 T. mirin
1 1/2 t. minced jalepeno
1 oz. ginger, grated
2 scallions, minced
additional cayenne
pepper to taste

Place a seasoned piece of red snapper on a suitably-sized piece of banana leaf.
Top with green onion, red pepper, lemongrass, ginger, and butter.
Enclose fish in banana leaf like a package.
Tie with a strand of banana leaf.
Bake in a 400 degree oven for about 13 minutes.
To make vinaigrette, place all ingredients in a bowl and mix.
To serve, cut the top of the banana leaf and roll it back slightly to expose the fish.
Pour a small amount of vinaigrette on the fish.
Serve immedietely with additional vinaigrette on the side.
Yield: Servings 4