Succulent snapper. So much moisture retained by the parchment paper, steaming in white wine. Very spicy, perfect balance of flavor. This is a perfect dish to serve when hosting company—easy to control on a time-sensitive schedule, hard to mess up and SO SO delicious. Or you could always go out to eat for a good snapper– I recommend The Pelican Club, our Valentine’s Day treat to ourselves in the French Quarter last night.
Red Snapper en Papillote
Adapted from Louisiana Cooking
2 sheets parchment paper, cut crosswise
4 (6- to 8-ounce) snapper fillets (I have used grouper as well as substitute)
¾ teaspoon kosher salt
¾ teaspoon ground black pepper
12 fresh thyme sprigs
12 thin lemon slices (from my own lemon tree!!!)
1 jalapeño, thinly sliced
¼ teaspoon crushed red pepper
3 tablespoons dry white wine
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.
