OT: Red Snapper filet: Quick, what should I do?

[mudder17]

So I have the salmon thread bookmarked, but I got some of these flash frozen Red Snapper filets at the same time and I'm wondering what to do with them. Do the suggestions for salmon work for red snapper as well?

TIA!

Eileen

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[kaylinsmommy2]

Ooops. Are we all too late? I asked about how to cook fish other then salmon a few weeks ago and got some ideas (but don't knwo if they'd work on red snapper): http://www.windsorpeak.com/dc/dcboard.php?az=show_topic&forum=37&topic_id=261976&mode=full

But, the last time I made Red Snapper, I just put oil, garlic, and red onion on it and stuck it in the oven. I like doing the easy recipes - they taste good (nothing fancy) but are also really easy to make!

Caroline
Kaylin 6/5/04

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[hobey]

Salmon suggestions would work but here's another idea since Red Snapper is such a delicate fish.

Red Snapper En Papillote

Rinse 1 c of couscous in cold water. Drain and dump into the middle of a large piece of foil or parchment paper(enough to wrap around your whole dinner). Arrange fillets over the couscous and season w/ salt & pepper. Arrange 1/2-1 thinly sliced lemon, 3-4 thinly sliced garlic cloves, 1/2 thinly sliced red or yellow onion, and 1 c halved cherry tomatoes over and around the fish. Flip up the sides of the foil to hold all the liquid you're about to put in and pour 1/2 c of white wine over the pile and dot w/ 1 T butter. Wrap the pile into a little bundle making sure to leave a little bit of air in the package. Place on a baking sheet and bake in a 425 degree oven for 15-20 minutes or until fish flakes w/ a fork. Sprinkle w/ chopped parsely and serve.

You can modify it by adding all sort of veggies like fennel, summer squash, red peppers, omit the couscous etc.

ETA the butter w/c I forgot the first time around.

Raquel
Nathan's Mom 12/19/03