Fennel Snapper In Parchment Recipes

SNAPPER IN PARCHMENT

Steps:

• Preheat oven to 325 degrees F.
• Heat 2 tablespoons of olive oil on medium heat in a small saute pan. Add the garlic, shaking the pan constantly. When the garlic begins to turn a golden color, remove instantly from the heat. Pour the garlic and oil into another container to stop the cooking process. Set aside.
• Place an 8-inch square piece of parchment paper on a flat surface, in a diamond pattern. Salt and pepper the snapper and place in the lower third of the paper. Top the fish with 1/2 tablespoon of garlic and oil, 1/4 each of the tomato, red onion, and jalapeno. Add 1/2 tablespoon of tequila, a spritz of lime juice, and a little cilantro. Season again.
• Fold the paper over the fish and fold the edges over, forming an envelope. Making sure there are no openings. Repeat with the rest of the ingredients to create 4 packages.
• Tie the package with butcher's twine, and bake for 15 minutes.

FENNEL SNAPPER IN PARCHMENT

Steps:

• Preheat the oven to 450°F. Cut 4 large pieces of parchment paper into 4√ó14- inch hearts by folding the paper in half and cutting half of a heart shape, making a valentine, as you've likely done as a child. Set aside. In a medium bowl, toss together the kale, fennel, kosher salt, and olive oil.
• Open the hearts so that the tips are toward you. Place two slices of orange on the right side of each heart, close to the center. Divide the vegetable mixture on top of the orange slices. Place a piece of fish on top of each mound and season each fillet with salt and fennel pollen. Drizzle evenly with the olive oil.
• Top each fillet with one slice of the remaining orange. Close the heart to make a half heart, and rotate it so the mound is facing you and the tip is pointed away. Begin to make small folds, each one overlapping the last, around the edge of the package to seal the edges. When you get to the tip, fold the remaining point under the packet.
• Place the packets on a baking sheet and place in the preheated oven for about 12 to 15 minutes or until the packet is slightly brown and puffed. Remove from the oven and, using scissors or a small paring knife, carefully cut open the top of each packet, as the steam will escape. Serve in the parchment for easy cleanup.