Sure! Let’s delve into the scrumptious details of crafting a delightful dish of Red Snapper and Summer Vegetables Baked in Foil on a Salad.
Red Snapper and Summer Vegetables Baked in Foil on a Salad Recipe
Preparation Time: 45 minutes
Cooking Time: 25 minutes
Total Time: 1 hour and 10 minutes
Servings: 4
Ingredients:
- 1 zucchini
- 1 squash
- 1 roma tomato
- 1 red onion
- 1/4 cup garlic
- 1 lemon
- 1 red snapper fillets
- 1/3 cup extra virgin olive oil
- 4 cups frisΓ©e
- 8 cups baby spinach
- 1 shallot
- 4 tablespoons sherry wine vinegar
- Dijon mustard
- Emeril’s Original Essence
- Italian seasoning
- Salt and pepper
Instructions:
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Preheat the Oven: Begin by preheating your oven to 350Β°F (175Β°C).
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Prepare the Vegetables: In a medium bowl, mix together the zucchini, squash, roma tomato, red onion, garlic, Italian seasoning, 1 teaspoon of salt, and 2 tablespoons of olive oil.
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Season the Fish: Generously season both sides of the red snapper fillets with Emeril’s Original Essence.
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Prepare Foil Packets: Fold each piece of aluminum foil in half. Open each folded piece and place 1/4 of the vegetable mixture just below the crease and in the center of each foil square.
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Assemble the Packets: Place a red snapper fillet on top of the vegetables in each foil packet. Drizzle each fillet with 1/2 a tablespoon of lemon juice and 1 tablespoon of olive oil. Fold the foil over the fillets and tightly crimp the edges to form a seal.
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Bake the Packets: Arrange the foil packets on a sheet pan and place them in the preheated oven. Bake for about 25 minutes until the fish is cooked through and the vegetables are tender.
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Prepare the Salad: While the fish is baking, in a large mixing bowl, combine the frisΓ©e, baby spinach, endive, and red onion. Season the lettuce with salt and cracked black pepper, and toss to combine.
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Make the Vinaigrette: In a medium bowl, combine the shallot, sherry wine vinegar, and Dijon mustard. Gradually whisk in the remaining 1/3 cup of olive oil until emulsified. Season the vinaigrette with salt and pepper to taste.
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Serve: Once the fish is cooked, gently pierce each foil packet and whisk the juices into the vinaigrette. Place the fish and vegetables over each salad, divide the vinaigrette evenly over the salads, and serve immediately with crusty bread.
This delightful recipe brings together the vibrant flavors of summer vegetables with the delicate taste of red snapper, all complemented by a refreshing salad and tangy vinaigrette. It’s perfect for a weeknight dinner or a special occasion, bringing a taste of European cuisine to your table in less than 4 hours. Enjoy this culinary masterpiece with friends and family for a memorable dining experience! ππ₯β¨
