Tilapia Pockets With Cilantro-Lemongrass Mojo

From the Food Network's Ingrid Hoffman. I haven't tried it yet, but plan to this weekend.

• Ready In: 1 hr 12 mins
• Serves: 4

Ingredients

• 5  stalks lemongrass, root end trimmed, outer layers peeled off and stalk bruised with the back of a knife, thinly sliced (4 inches each, white bulb only)
• 1  cup fresh cilantro leaves (tightly packed)
• 1⁄2 cup fresh mint leaves, tightly packed, plus
• 2  tablespoons fresh mint leaves, chopped, for garnish
• 1  cup extra virgin olive oil
• 2  garlic cloves, peeled
• 2  jalapenos, halved, seeded and roughly chopped
• 1  tablespoon paprika
• 1  teaspoon salt
• 2  tablespoons sherry wine vinegar
• 4 (8 ounce)  tilapia fillets, skinless (8 oz. each 3/4-inch to 1-inch thick)

Directions

1. Preheat your oven to 350 degrees F.
2. Place the lemongrass, all but 2 tablespoons of the cilantro, 1/2 cup of the mint, 1/2 cup of the oil, garlic, jalapenos, paprika, and salt in a food processor or blender and process until smooth. Add the remaining 1/2 cup of oil and vinegar and process until smooth. Place the fish fillets in a large baking dish, cover with the mojo and turn to coat. Marinate fish for up to 1 hour.
3. Place 4 (16-inch) long pieces of parchment paper on your work surface with the short half facing you. Crease each down the middle. Place a fillet in the center of the bottom half of the rectangle and pour about 1/4 cup of the mojo over each fillet and sprinkle with the remaining 2 tablespoons of cilantro. Fold the top half of over the fillet so that the top and bottom edges meet. Tightly crimp and fold the edges of the parchment working from 1 end around to the other to seal the package. Place the packets on a baking sheet and bake for 9 to 10 minutes for 3/4-inch thick fillets or up to 12 minutes for 1-inch thick fillets.
4. Place the fish packets on a large serving dish and open the packets tableside. Serve with juices from the packet and sprinkled with the chopped cilantro and mint leaves.