Amidst the parties, parades, and countless excuses to indulge during Mardi Gras season, many of us savor the occasional evening at home with a light and refreshing meal. Cooking en papillote is a classic technique that imparts tremendous flavor to delicate proteins like Louisiana snapper.
In this recipe for Snapper en Papillote, a parchment paper package encases the fish, along with white wine and various seasonings, until the fish takes on the character of the surrounding ingredients. Here we’ve used zesty lemon, earthy tarragon, tangy Dijon mustard, and spicy jalapeño for a taste sensation that’s rich in flavor and light in guilt.
Snapper en Papillote
2016-01-05 10:25:59
Serves 4
Ingredients
- 2 sheets parchment paper, cut crosswise
- 4 (6- to 8-ounce) snapper fillets
- ¾ teaspoon kosher salt, divided
- ¾ teaspoon ground black pepper, divided
- 12 fresh thyme sprigs
- 12 thin lemon slices
- 1 jalapeño, thinly sliced
- ¼ teaspoon crushed red pepper
- 3 tablespoons dry white wine, divided
- 1 (5-ounce) bag kale salad mix
- 1 tablespoon grapefruit zest
- 1 grapefruit, segmented and juices reserved
- ½ cup toasted pecan halves
- ¼ cup extra-virgin olive oil
- 1 tablespoon chopped fresh tarragon
- 1 teaspoon Dijon mustard
Instructions
- Preheat oven to 400°.
- In the center of each piece of parchment, add fish fillets. Sprinkle evenly with ½ teaspoon salt and ½ teaspoon pepper. Top each fillet with 3 sprigs thyme, 3 lemon slices, jalapeño, and crushed red pepper. Fold parchment over, sealing top and bottom ends. Add 1 tablespoon white wine to each fillet. Seal third side by rolling. Place on a rimmed baking dish. Bake until fillets flake easily, 10 to 12 minutes.
- In a large bowl, gently combine salad mix, grapefruit segments, and pecans. In a small bowl, whisk together grapefruit zest, oil, tarragon, Dijon, reserved grapefruit juice, and remaining ¼ teaspoon salt and ¼ teaspoon pepper. Drizzle over kale mixture. Serve fish with salad immediately.
Louisiana Cookin https://www.louisianacookin.com/
