Red Snapper En Papillote
|Corn oil margarine||2 Tablespoon, melted|
|Tomatoes||3 , peeled, seeded and cut into 1/2 inch cubes|
|Fresh mushrooms||8 Large, sliced|
|Red snapper fillets||64 Ounce, skin removed (8 Pieces, 8 Ounces Each)|
|Freshly ground pepper||1⁄2 Teaspoon|
|Leeks||2 , cut into 2 inch julienne strips (White And Tender Green Part Only)|
|Fresh parsley leaves||3⁄4 Cup (12 tbs), loosely packed|
Preheat oven to 450 degrees.
Cut baking parchment or heavy duty aluminum foil into eight 18-inch squares.
Fold each square in half; cut out heart shape with fold down center.
Brush each heart on 1 side of fold lightly with margarine.
On each margarine-brushed area place some of the tomatoes and mushrooms.
Top with 1 fillet.
Season lightly with salt and pepper.
Add some of the leeks and parsley.
Fold heart half over to enclose filling, joining edges.
Fold edge over once; fold over again with a series of pleats to seal packet tightly.
On a baking sheet place packets.
Bake for 8 minutes.
Packets will puff.
To a plate remove each packet with a large spatula.
Cut large cross in top of each packet with scissors or sharp knife; fold open to expose fillet.
Serve with a boiled new potato and a broiled tomato half.
May substitute yellowtail, grouper, flounder or pompano for red snapper.
If fillets are over 1/2 inch thick, increase baking time.