Snapper In Parchment Recipes

RED SNAPPER WITH GARLIC-LEMON-DILL BUTTER

Red Snapper with Garlic-Lemon-Dill Butter image

Robust ocean fish seeks tangy, buttery garnish for epicurean adventure. This garnish works well on most types of fish, but it was hatched using red snapper because I had a lemon and a single sprig of dill that needed to be used and the red snapper was the best looking fresh fish in the case. I've done Alaskan sockeye salmon the same way to good effect. Pairs well with pasta or rice, shown with my go-to Fettuccine with Sweet Pepper-Cayenne Sauce from this site, and fresh vegetables.

Provided by canesmojo

Categories Snapper Recipes

Time 35m

Yield 2

Number Of Ingredients 6

Ingredients

4 (4 ounce) red snapper fillets
3 tablespoons butter
2 cloves garlic cloves, minced
1 lemon, juiced
1 sprig fresh dill, or more to taste
salt and freshly ground black pepper to taste

Steps:

Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
Place red snapper filets on the prepared baking sheet, skin side down.
Melt butter in a small saucepan over medium-low heat and saute garlic in the melted butter until softened, about 3 minutes. Squeeze lemon juice on top, straining out the seeds.
Brush the snapper liberally with garlic butter mixture, coating both pieces and season with salt and pepper of desired.
Bake in the preheated oven until fish is opaque and firm to the touch, about 20 minutes. Serve immediately.

Nutrition Facts : Calories 380.6 calories, Carbohydrate 1 g, Cholesterol 127.8 mg, Fat 20.3 g, Fiber 0.1 g, Protein 46.3 g, SaturatedFat 11.6 g, Sodium 222.7 mg

SNAPPER BAKED WITH CUMIN AND LEMON

Snapper Baked With Cumin and Lemon image

Make and share this Snapper Baked With Cumin and Lemon recipe from Food.com.

Provided by JustJanS

Categories Lactose Free

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 9

Ingredients

1 whole red snapper, cleaned and scaled (approx 2kg)
1 tablespoon parsley, finely chopped
4 teaspoons ground cumin
6 teaspoons paprika
2 garlic cloves, crushed
1 teaspoon fresh ground black pepper
1 teaspoon salt
1/2 cup olive oil
1 lemon, cut into slices

Steps:

Mix together all ingredients (except lemon slices and fish) in a bowl.
Smear this mix over the fish-inside and out.
Take a piece of foil large enough to enclose the fish and lay half the lemo slices down the centre of it.
Lay the fish on the lemon slices and top with the remaining lemon slices.
Place on a baking tray and bake in a moderate (190c) oven for about 30 minutes.
Turn off the heat and allow the fish to rest for 10 minutes before serving on a large platter with the juices poured over.

Nutrition Facts : Calories 265, Fat 28, SaturatedFat 3.8, Sodium 588.3, Carbohydrate 6.5, Fiber 2.9, Sugar 0.4, Protein 1.3

RED SNAPPER EN PAPILLOTE

Red Snapper en Papillote image

En papillote is a French term meaning "in paper." It's a cooking method in which food is placed inside a packet of parchment paper and cooked in its own juices.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes

Number Of Ingredients 8

Ingredients

1/4 cup capers, drained
4 teaspoons green peppercorns, in brine, drained
1 teaspoon dill seed
4 tablespoons freshly squeezed lemon juice, (about 2 lemons)
2 (about 1 1/2 pounds) fennel bulbs, sliced thin lengthwise
4 six-ounce fillets of red snapper, boned and skinned
1/2 teaspoon salt
1 lemon, cut into 8 thin slices

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.

FILLET OF FISH IN PARCHMENT

Fillet of Fish in Parchment image

Provided by Judith Jones

Categories Salad Sauce Fish Bake Roast Steam Dinner Summer

Number Of Ingredients 10

Ingredients

Olive oil
2 or 3 smallish new potatoes, cut into 1/2-inch slices
Salt and freshly ground pepper
6-ounce fillet of flounder, halibut, tilapia, salmon, or red snapper, or more if you want leftovers
About 1/3 medium zucchini, cut into julienne strips
1/2 medium carrot, peeled and cut into very thin julienne strips
1 scallion, white and tender green, cut into lengthwise strips
3 slices fresh ginger approximately the size of 25-cent pieces, peeled and cut into julienne strips
A splash of white wine
A sprinkling of fresh herbs, if available (such as parsley, chives, tarragon, or summer savory)

Steps:

Preheat the oven to 425°.
Oil lightly the center of your Silpat mat set on a baking sheet, or, if you don't have the mat, oil a piece of foil. Scatter the potato slices over the oiled area, then turn them. Salt and pepper lightly. Roast in the preheated oven for 10 minutes, turning once.
Meanwhile, cut off an 18-inch piece of parchment paper, and fold it in half. Open it up, and on one half place the fish alongside the folded edge, after salting and peppering it on both sides (see illustrations on preceding page and opposite). Pile the zucchini, carrot, scallion, and ginger on top of the fish, salt again lightly, and splash on enough wine to bathe the fillet(s) lightly. After the potato slices have had their 10-minute pre-roasting, arrange them on top or around the edge of the fish and sprinkle the herbs over all. Fold the other half of the parchment over, then fold in the open edge twice, and pleat it all around to make a semicircular airtight package. If it tends to open up where the folded edges meet, secure that place with a binder clip or a large paper clip. Place on the sheet pan, and bake for 12 minutes. If you have a fairly thick fillet, you may need to bake it 1 or 2 minutes more. Test with a skewer; if it goes in easily, the fish is done. Plunk the whole parchment package on a big dinner plate, and enjoy.
Second Round
You can make a delicious salad with the remaining fish. Arrange a bed of watercress or young arugula leaves on a salad plate, and set the fish on top. Spoon 2 or 3 tablespoons of Sauce Gribiche over it (see page 160), or, if you don't have that handy, use about 2 tablespoons mayonnaise thinned and tarted up with a little plain yogurt or lemon juice and seasoned with a small, finely chopped cornichon (or part of a dill pickle) and 1/2 teaspoon capers. Garnish with some strips of roasted red pepper-your own (see page 242) or from a jar-a few black olives, and some cherry tomatoes. Or try the Fish Salad recipe on page 157. These are just suggestions. Use your imagination, based on what you may have on hand.

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