Still pondering what fish should be included and how it should be prepared for your holiday? Look no farther than this readily boiled red snapper.
Crimson snapper baked in parchment paper and experienced with cherry wheat, chopped coriander along with other innovative ingredients is guaranteed to develop into a strong a favorite on your holiday menu. This beautiful Fish of the Day recipe is created by Chef and partner of TAO Group Ralph Scamardella via his restaurant Avra Madison Estiatorio.
An elegant, healthful dish that looks amazing when displayed on a table, Chef Ralph Scamardella recreates this red snapper dish with the usage of parchment paper. Fully embracing the health benefits of parchment paper because the fish and veggies have the ability to cook in their own juices eliminating the need for skillet along with different seasonings and bread crumbs. You’ll be so proud when you see the final result.
P.S Do not forget to observe the steam puff out of the parchment paper before serving.
Fish of the Day
Crimson snapper baked in parchment paper and experienced with cherry wheat, shaved fennel and other innovative ingredients is guaranteed to develop into a strong a favorite on your holiday menu. This beautiful Fish of the Day recipe is created by Chef and associate of TAO Group Ralph Scamardella via his restaurant Avra Madison Estiatorio.
Recipe Form: Seafood
- 1/4 cup of cherry berry
- 1/4 cup shaved fennel
- 1/4 cup parsley leaves
- 1 tablespoon Lemon Juice
- 1 tablespoon Evoo
- 1/4 tsp Kosher Salt
- ⅛ Teaspoon Black Pepper
- ⅛ Teaspoon Greek Oregano
- 1 Egg White
- two ounces. Red Snapper
- 1 16×24 bit of Parchment Paper
- 12′ Butchers Twine
- Cut the 16×24 bit of Parchment paper in a year. Season fish with salt and pepper. Lay one down the fish on the center of 1 piece of parchment paper and then combine lemon, cherry tomato, fennel, lemon juice and olive oil into a bowl and toss. Length shrewd, seal the edges up and fold the edges to ensure the parchment paper. Then twist the finish suggestions to fasten closely. Cut butchers twine to four bit. Place packets on baking sheet. Bake at 450 degrees for 12-minutes. Parchment paper should rise and puff up. Place on plate and then cut open the parchment paper at the very top to serve.