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Red Snapper En Papillote

21st.Century.Chef's picture
Ingredients
  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)
  Salt 3⁄4 Teaspoon
  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
Directions

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.

Recipe Summary

Difficulty Level: 
Bit Difficult
Cuisine: 
Caribbean
Course: 
Main Dish
Method: 
Baked

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