Red Snapper En Papillote Recipe
Ingredients
| 2 tablespoons corn oil margarine, melted | ||
| 3 tomatoes, peeled, seeded and cut into 1/2-inch cubes | ||
| Mushrooms | 8 Large, sliced | |
| 8 red snapper fillets (8 ounces each), skin removed | ||
| Salt | 3/4 Teaspoon | |
| Pepper | 1/2 Teaspoon | |
| 2 leeks, white and tender green part only, cut into 2-inch julienne strips | ||
| Parsley leaves | 3/4 Cup (16 tbs) | |
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.
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.
Chef
