Red Snapper With Hot Pepper and Cilantro

• 1 jalapeno pepper, stemmed, seeded and sliced across into thin rings
• 4 nickel-size slices of peeled fresh ginger
• 1/4 cup cilantro leaves, stems reserved with the root end trimmed
• 3 tablespoons fresh lime juice
• 1 2-pound red snapper
• Large pinch kosher salt

1. Place half of the jalapeno rings, half of the ginger and the cilantro stems in the cavity of the fish.
2. Place the fish in a 14-by-9-by-2-inch oval dish.
3. Coat both sides of fish with the lime juice.
4. It is fine for the tail to hang over the edge of the dish.
5. Scatter the remaining jalapeno, ginger and cilantro leaves around the fish.
6. Cover the dish tightly with microwave plastic wrap, making sure the tail is well covered and plastic adheres to dish.
7. Cook at 100 percent power in a high-power oven for 11 minutes.
8. Prick plastic to release steam.
9. Remove from oven and uncover.
10. Sprinkle the salt into the broth made by the fish.
11. Serve immediately, spooning the broth over the fish.

pepper, fresh ginger, cilantro, lime juice, red snapper, kosher salt

Taken from cooking.nytimes.com/recipes/9682 (may not work)