Lapu-lapu grilled en papillote sounded like an equally dopey name for this dish as well. Basically, it is whole grouper or lapu-lapu, stuffed with some aromatics, wrapped first in baking paper, then foil and roasted over a charcoal fire. It was surprisingly good. Very good for very little darned effort. First, head to the local coastal town market nearest you (this was in Nasugbu over Holy Week). Buy a lap-lapu that is roughly 1.2-1.5 kilos in weight, and have it cleaned and scaled.
First, head to the local coastal town market nearest you (this was in Nasugbu over Holy Week). Buy a lap-lapu that is roughly 1.2-1.5 kilos in weight, and have it cleaned and scaled. This one cost less than PHP500, despite the hiked up prices during the holiday.
Back at home, chop up some onions, garlic and tomatoes and saute that in some olive oil until soft. Add some lemon slices, salt and pepper and some chopped Italian parsley if you have it.
Season the stomach cavity of the fish with salt and pepper and stuff it with some of the veggie mixture.
Place the fish over some parchment paper on top of some heavy duty aluminum foil. Scatter some of the stuffing under and over and around the fish. The foil is to deflect the fire from burning the paper and fish and to keep in moisture. The parchment paper is to ensure that the fish doesn’t stick to the foil, and to avoid an adverse reaction between lemon juice acid and the foil (the two or any acid don’t mix with the foil well).
Drizzle with some good olive oil and season with more salt and pepper.
Seal this all up and place over a charcoal fire for some 20 minutes or so until the fish is just cooked through.
Transfer the whole fish carefully to a platter and add all the sauce and tidbits that fall off. Garnish with some chopped chives or green onions and dig in. Superb. And this easily fed 3 people. You could easily do this in an oven but allow a bit more time to cook the fish.