When my kids called and asked for a great way to prepare fish at home I suggested they think back to the days of Girls Scouts and Indian Guides when everything went into a foil packet over the fire! O.K… so this may be kicked up a notch but certainly a fail safe way to cook inside or out. If you don’t have a grill, heat your oven to 450 degrees and bake.
Red Snapper
Serves 4
4 (4-oz.) red snapper fillets
Salt and pepper, to taste
1 lemon, sliced
1 fennel bulb, sliced thin
8 sprigs rosemary
8 sprigs thyme
4 bay leaves
4 tablespoons unsalted butter
4 tablespoons olive oil
1/2 cup white wine
1/4 cup finely chopped herbs, parsley, chives or tarragon (any combination)
1 bunch asparagus, slice the stalks into thin rounds (recipe below)
Heat Grill. Season Snapper with salt and pepper. To make packets, place 2 slices of lemon on foil, a thin slice of fennel, and fish. Then place 1 sprig rosemary, 1 sprig thyme, 1 bay leaf, 1 tablespoon butter, 1 tablespoon olive oil and finally drizzle with 2 tablespoons of wine. Close foil, leaving plenty of room above fish to steam.
Bake fish until cooked through, approximately 8 to 10 minutes. To serve, open foil packets and discard whole herbs. Transfer fillets to serving plates, sprinkle with finely chopped herbs and additional lemon wedges. Serve with asparagus rounds. (recipe below)
Asparagus Rounds
There’s something about cutting the asparagus into this shape!!! It’s sweet and has a great crunch factor!
1 bunch asparagus
1 tablespoon olive oil
1 tablespoon fennel, chopped
1 tablespoon parsley, chopped
lemon wedge
Cut asparagus rounds, add olive oil, fennel and parsley in foil packet. Squeeze wedge of lemon. Place on grill for 1 to 2 minutes. Do not over cook. You want the asparagus to crunch.
