Red Snapper In A Packet Recipes
MEDITERRANEAN RED SNAPPER PACKETS
Mediterranean Red Snapper Packets is a super easy 20-minute prep to table Italian meal with white succulent fish that melts in your mouth seasoned with lemons, olives, shallots, tomatoes, Italian seasoning and EVOO. Great on the BBQ or in the OVEN!
Provided by HWC Magazine
Categories Mains
Time 20m
Number Of Ingredients 9
Steps:
- Preheat grill on medium high heat or preheat oven to 190 degrees Celsius or 375 degrees F.
- Lay out 4 pieces of aluminum foil large enough to fold around the fish with leaving a little extra room. One sheet for each personal portion. Drizzle a little olive oil so it does not stick.
- Lay a fish fillet in each of the aluminum foil sheets. Top the fish with olives, lemons, shallots, tomatoes, Italian Seasoning and salt and pepper to taste.
- Grab the aluminum foil on each side of the fish and fold over making sure you leave room for the fish to steam inside. Fold over each of the ends to seal in the juices of the fish.
- Bake fish in oven or grill fish on outdoor grill for about 12-15 minutes (depending on the thickness of the fish) or until flakes easy with a fork. (Start checking your fish at 9 minutes as it all depends on the thickness of your fish)
- Serve the fish in their little packets and let your guest open them. Drizzle with a little extra virgin olive oil and garnish with fresh basil. Serve with a nice tossed salad and veggies. Enjoy!
Nutrition Facts : ServingSize 1 g, Calories 317 kcal, Carbohydrate 13 g, Protein 36 g, Fat 15 g, SaturatedFat 3 g, Cholesterol 85 mg, Sodium 620 mg, Fiber 4 g, Sugar 5 g
RED SNAPPER IN A PACKET
This is an Alton Brown recipe that can be adapted depending on what fish and vegetables are available. I like the inclusion of couscous in the packet. I make this recipe in individual packets, dividing the contents between packets and using fish fillets...tilapia or orange roughy works well too!
Provided by EnjoyingLife
Categories < 60 Mins
Time 50m
Yield 4 packets, 4 serving(s)
Number Of Ingredients 13
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).
Nutrition Facts : Calories 493.6, Fat 6.5, SaturatedFat 2.6, Cholesterol 91.8, Sodium 1479.2, Carbohydrate 48.2, Fiber 6.8, Sugar 2.4, Protein 54.8
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