Red Snapper In Parchment Paper Recipes

COZUMEL RED SNAPPER VERACRUZ

Steps:

• Preheat oven to 375°. Sprinkle fillets with salt and pepper. Place in a greased 13x9-in. baking dish; drizzle with wine. Top with tomatoes, onion, olives, jalapeno, capers and garlic; drizzle with olive oil., Bake 35-40 minutes or until fish flakes easily with a fork. If desired, serve with couscous and sprinkle with cilantro.

RED SNAPPER IN A PACKET

Steps:

• Preheat oven to 425 degrees F.
• Rinse couscous in fine mesh strainer, under cold water, lay out on parchment lined baking sheet and sprinkle with pinch of salt. Set aside. Cut parchment paper into 15 by 48-inch sheet. Fold in 1/2 and lay on baking/cookie sheet. Unfold and lay snapper diagonally on sheet pan on top of 1 layer of parchment. Salt and pepper fish, inside and out. Place herbs inside cavity of fish along with 1/2 of lemon, and 1/2 of red onion. Arrange couscous next to fish on all sides. Put garlic, and remaining lemon and red onion on fish and lay tomatoes and artichoke hearts around outside of couscous, creating somewhat of a wall. Pour wine over fish and dot with butter. Fold over edges of parchment paper, stapling if necessary, to create and almost airtight seal. Bake in oven for 30 minutes. Carefully open and serve (be aware of bones in the fish).

RED SNAPPER IN PARCHMENT PAPER

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Clean the filets, brush with oil and sprinkle with thyme. Refrigerate.
• In a saucepan, cook and stir the mushrooms in butter. Cook until all the moisture has evaporated. Sprinkle the mushrooms with 1 tablespoon of lemon juice. Remove the mushrooms from the saucepan into a small bowl.
• Peel and seed the tomato. In a small saucepan, cook and stir the tomatoes with garlic. Cook and stir until soft and season with salt and pepper.
• Place the red snapper filets in a large frying pan, over medium-low heat. Fry the filets until they are opaque.
• Place each filet onto a piece of parchment paper. Spoon the vegetables on top of the fish, and place one sprig of thyme into each fish filet packet. Drizzle wine over the vegetables and close the parchment paper, seal the package by painting the edges with beaten egg white.
• Bake for 15 minutes or until the package of parchment paper puffs up. Serve hot.

RED SNAPPER EN PAPILLOTE

Steps:

• Heat oven to 400 degrees. Place two baking sheets in oven. Combine capers, peppercorns, dill seed, and lemon juice in a small bowl. Set aside.
• Fold four 24-inch pieces of parchment piece in half crosswise, cut each into a half-heart shape, and open. Divide fennel evenly among the parchments, forming a bed on one side of the heart. Sprinkle each serving with a tablespoon of caper mixture, and season with salt. Place a snapper fillet on each bed of fennel; season with salt, and top each packet with remaining caper mixture and 2 lemon slices. Fold parchment over the ingredients, making small overlapping folds along the edge to seal.
• Using a large spatula, place packets on heated baking sheets. Bake until the packets have puffed and the fish is cooked, 15 to 18 minutes. Transfer packets to individual plates. Serve immediately.

RED SNAPPER IN A BAG

Steps:

• Preheat oven to 425 Cut parchment paper 15 x 48 fold it in half and place on a baking sheet. Brush both sides of fish with minced garlic and olive oil, then season with salk and pepper. Thinly slice lemon and veggies and place on top of the fish. Tuck a few pieces underneath. Lay oregano and parsley on top. Fold paper back in half and start to roll sides to create a bag. Before sealing completely, pour white wine into it. Bake for 25 minutes. Serve in bag, when cutting open be careful of steam.

RED SNAPPER IN PARCHMENT PAPER

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Clean the filets, brush with oil and sprinkle with thyme. Refrigerate.
• In a saucepan, cook and stir the mushrooms in butter. Cook until all the moisture has evaporated. Sprinkle the mushrooms with 1 tablespoon of lemon juice. Remove the mushrooms from the saucepan into a small bowl.
• Peel and seed the tomato. In a small saucepan, cook and stir the tomatoes with garlic. Cook and stir until soft and season with salt and pepper.
• Place the red snapper filets in a large frying pan, over medium-low heat. Fry the filets until they are opaque.
• Place each filet onto a piece of parchment paper. Spoon the vegetables on top of the fish, and place one sprig of thyme into each fish filet packet. Drizzle wine over the vegetables and close the parchment paper, seal the package by painting the edges with beaten egg white.
• Bake for 15 minutes or until the package of parchment paper puffs up. Serve hot.