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Gallery Red Snapper en Papillote with Cilantro-Lime Vinaigrette Recipe Summary Servings: 2
Ingredients For the Snapper 1 whole (2 pounds) red snapper (or substitute black bass or branzino), scaled and cleaned Coarse salt and freshly ground pepper 1/2 lime, cut into thin rounds 2 garlic cloves, thinly sliced 1 tablespoon extra-virgin olive oil 1 tablespoon fresh lime juice For the Vinaigrette 1/2 cup extra-virgin olive oil 1/4 cup fresh lime juice (from about 3 limes) 1/2 cup fresh cilantro, chopped, plus more for garnish 3 garlic cloves, minced 1 teaspoon finely grated lime zest 1/2 teaspoon minced jalapeno chile 1/2 teaspoon coarse salt
Cook’s Notes How to bone a whole cooked fish: Using a sharp knife, cut through skin between head and body, and tail and body to the bone on both sides. Insert knife at tail, and cut along backbone to the head, keeping knife at an angle. Insert a spatula between backbone and top fillet and gently remove. Lift tail and backbone, and discard. Remove skin if desired.
Gallery Red Snapper en Papillote with Cilantro-Lime Vinaigrette
Recipe Summary Servings: 2
Gallery
Red Snapper en Papillote with Cilantro-Lime Vinaigrette
Red Snapper en Papillote with Cilantro-Lime Vinaigrette
Red Snapper en Papillote with Cilantro-Lime Vinaigrette
Recipe Summary Servings: 2
Recipe Summary
Servings: 2
Servings: 2
2
Ingredients
Ingredients
1 whole (2 pounds) red snapper (or substitute black bass or branzino), scaled and cleaned Coarse salt and freshly ground pepper 1/2 lime, cut into thin rounds 2 garlic cloves, thinly sliced 1 tablespoon extra-virgin olive oil 1 tablespoon fresh lime juice
1/2 cup extra-virgin olive oil 1/4 cup fresh lime juice (from about 3 limes) 1/2 cup fresh cilantro, chopped, plus more for garnish 3 garlic cloves, minced 1 teaspoon finely grated lime zest 1/2 teaspoon minced jalapeno chile 1/2 teaspoon coarse salt
Directions
Make the snapper: Preheat oven to 400 degrees. Place fish on one side of a 12-by-16-inch piece of parchment. Season cavity with salt and pepper, and arrange lime and 1/2 the garlic. Season outside of fish with salt and pepper. Sprinkle remaining garlic on fish, and drizzle with oil and lime juice.
Fold parchment over fish, and seal by making small, tight overlapping folds along edges and ends. Transfer to a baking sheet, and roast until packet puffs and turns light golden, about 20 minutes. Open fish packet carefully. Fish should be opaque in center; if it is not cooked through, reseal parchment and continue roasting.
Make the vinaigrette: Puree all of the ingredients in a blender until smooth.
Transfer fish to cutting board discarding parchment. Debone if desired, and garnish with cilantro. Serve immediately with vinaigrette on the side.
Cook’s Notes How to bone a whole cooked fish: Using a sharp knife, cut through skin between head and body, and tail and body to the bone on both sides. Insert knife at tail, and cut along backbone to the head, keeping knife at an angle. Insert a spatula between backbone and top fillet and gently remove. Lift tail and backbone, and discard. Remove skin if desired.
Cook’s Notes
How to bone a whole cooked fish: Using a sharp knife, cut through skin between head and body, and tail and body to the bone on both sides. Insert knife at tail, and cut along backbone to the head, keeping knife at an angle. Insert a spatula between backbone and top fillet and gently remove. Lift tail and backbone, and discard. Remove skin if desired.
Reviews
Add Rating & Review 12 Ratings 5 star values: 0 4 star values: 1 3 star values: 2 2 star values: 5 1 star values: 4
Reviews
Add Rating & Review 12 Ratings 5 star values: 0 4 star values: 1 3 star values: 2 2 star values: 5 1 star values: 4
Add Rating & Review
12 Ratings 5 star values: 0 4 star values: 1 3 star values: 2 2 star values: 5 1 star values: 4
12 Ratings 5 star values: 0 4 star values: 1 3 star values: 2 2 star values: 5 1 star values: 4
12 Ratings 5 star values: 0 4 star values: 1 3 star values: 2 2 star values: 5 1 star values: 4
5 star values: 0 4 star values: 1 3 star values: 2 2 star values: 5 1 star values: 4
All Reviews for Red Snapper en Papillote with Cilantro-Lime Vinaigrette
of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Red Snapper en Papillote with Cilantro-Lime Vinaigrette
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
