Kicked Up Cajun Snapper En Papillote
You may have had "snapper in a bag" before, but the usual restaurant version pales in comparison to this kicked up Cajun version of papillote. Just be careful not to overdo the spices — the snapper is just too good to completely mask it's natural flavor and you want that to shine through. With a bit of thyme, some lemon and red pepper accents, this will have you yelling "hoo boy!" even before you pull it out of the oven.
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
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.
Lighthouse Seafood is a family business, owned and operated by Tim and Heather O'Leary.
They have supplied Central Florida restaurants and residents with prime seafood for more than a decade.
Their commitment is to always have only the freshest seafood for your table.
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101 N. Country Club Rd.
Lake Mary, FL 32746
8780 E CR 466
The Villages, FL 32162