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Cinnamon Mornings and Chocolate Dreams
Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.
Snapper & Shellfish Baked in Parchment with Julienne Vegetables Recipe
Brought to you by Abingdon Manor Inn & Restaurant
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Ingredients: 4 Roma tomatoes, chopped 4 6 ounce fillets of snapper (or grouper) 16 large shrimp 8 large scallops 16 little neck clams 16 pearl onions, peeled 1/2 pound small green beans or thin aspargus 2 ounces shredded carrots 4 tbs butter 1/2 cup white wine salt and freshly ground pepper to taste fresh thyme Instructions: Cut 8 8"x8" squares of parchment and place 4 on a baking sheet. Begin layering with chopped tomatoes, then fish. Sprinkle with salt and pepper. Arrange shellfish and onions around the fillets and top with green beans and shredded carrots. Melt the butter and wine and boil 1 minute. Pour over the fish and top each fillet with a sprig of thyme. Place the remaining pieces of parchment on top and fold to edges to seal each bundle. You can staple the edges for a tighter seal, leaving one corner open for steam to escape. Bake in a preheated 425 degree oven for 12-15 minutes, depending on the thickness of the fish. Remove to serving plates and open parchment at the table. |
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