Red Snapper En Papillote
Yield
4 servingsPrep
10 minCook
20 minReady
30 minTrans-fat Free, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
red snapper fillets
|
*
|
| 24 | each |
bay scallops
long island |
*
|
| 4 | each |
shrimp
large , deveined and butterflied |
*
|
| 24 | each |
mussels
scrubbed, remaining closed |
*
|
| 1 | x |
marinara sauce
garlic flavoured |
*
|
| 1 | x |
cafe de paris sauce
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
red snapper fillets
|
*
|
| 24 | each |
bay scallops
long island |
*
|
| 4 | each |
shrimp
large , deveined and butterflied |
*
|
| 24 | each |
mussels
scrubbed, remaining closed |
*
|
| 1 | x |
marinara sauce
garlic flavoured |
*
|
| 1 | x |
cafe de paris sauce
|
* |
Directions
Preheat oven to 350℉ (180℃).
Lay out four large pieces of aluminum foil, each roughly 18 inches by 18 inches.
Note: the foil should be large enough to cover the fillets and fold over, leaving enough air space to form a large bag.
Lay one fillet on each piece of foil.
Arrange one quarter of the scallops, shrimp, and mussels around each fish.
Divide the Garlic Marinara in four portions and cover each fish with one portion.
Place one tablespoon of Cafe de Paris Sauce over the Garlic Marinara.
Fold foil over, leaving plenty of air room.
Seal the edges tightly.
- Place on individual oven-proof platters and cook in oven for 12 minutes Place platter on second platter for serving at the table. Slit foil cross-wise to open. Fold back to make eating easy.
