Red snapper en papillote
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | eaches | FILLETS RED SNAPPER |
| 24 | eaches | LONG ISLAND BAY SCALLOPS |
| 4 | eaches | LARGE SHRIMP, DEVEINED AND |
| 1 | x | BUTTERFLIED |
| 24 | eaches | MUSSELS, SCRUBBED, REMAINING |
| 1 | x | CLOSED |
| 1 | x | GARLIC MARINARA |
| 1 | x | CAFE DE PARIS SAUCE |
Directions
1. Preheat oven to 350 degrees F.
2. Lay out four large pieces of aluminum foil, each roughly 18 inches by 18 inches. (The foil should be large enough to cover the fillets and fold over, leaving enough air space to form a large bag.) Lay one fillet on each piece of foil. Arrange one quarter of the scallops, shrimp, and mussels around each fish.
Divide the Garlic Marinara in four portions and cover each fish with one portion. Place one tablespoon of Cafe de Paris Sauce over the Garlic Marinara. Fold foil over, leaving plenty of air room. Seal the edges tightly.
3. Place on individual oven-proof platters and cook in oven for 12 minutes. Place platter on second platter for serving at the table. Slit foil cross-wise to open. Fold back to make eating easy.
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