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| Chef Don's Kitchen Recipe
File |
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| RECIPE NAME: |
Seafood Baked in Parchment |
Original Date: |
| DIRECTORY: |
Seafood Entrées |
04/30/01 |
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| Sensitivity: |
Make sure
you completely oil the paper before baking or it will burn.
Special Equipment: Baking Sheets |
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Ingredients |
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Specs |
| Snapper filet |
4 ounce piece |
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| Jumbo Prawns, peeled and
de-veined |
2 each |
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| Jumbo Scallops |
2 each |
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| Salt Mix |
As needed |
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| Ground Black Pepper |
As needed |
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| Garlic, chopped coarsely |
1 tsp |
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| Tomatoes, diced ¼ inch |
1 Tbsp |
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| Basil chiffonade |
1 tsp |
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| White wine |
1 Tbsp |
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| Butter, Unsalted |
½ Tbsp |
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Directions
Lay the baking sheet on the table and fold it in half. Open it back up and in
the center of the right half arrange the seafood. Sprinkle it with salt and
pepper and spread the garlic, basil chiffonade and diced tomatoes over the top.
Drizzle
the white wine over and dot with the butter.
Fold the paper over the seafood,
and, beginning at the fold in the right corner fold in 45 degree anglea at 2
inch intervals, going around sealing the paper. Brush
the entire paper surface with oil and bake on a sheet pan in a 500°
F oven until it puffs up and is golden brown.
Serve immediately on a hot plate.
Tear the paper open and enjoy the intense aroma and succulence.
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