Red Snapper/3030 Ocean - WSVN-TV - 7NEWS Miami Ft. Lauderdale News, Weather, Deco

Red Snapper/3030 Ocean

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The Chef: Paula DaSilva

The Restaurant: 3030 Ocean at the Harbor Beach Marriott Resort & Spa in Fort Lauderdale

The Dish: Red snapper en papillote

Ingredients:

1 3 lb. red snapper

1 each baby bell pepper

2 tbs. each mixed mushrooms

6 each cauliflower florets

3 each baby potatoes

2 each stalks of scallions

7 each snap peas

1 each lemon wheel

drizzle extra virgin olive oil

salt and pepper to taste

1 each parchment paper

Lemon Emulsion:

1 cup fish stock

1 chopped shallot

2 cloves garlic, chopped

1 tbs. preserved lemon skin

1/2 cup olive oil

Method of Preparation:

- Slice a red snapper fillet into individual portions.

- Cut a piece of parchment paper, fold it in half and cut into the shape of a semi-circle. Spread it out and drizzle olive oil to the side of the fold. Layer snow peas, red bell pepper, baby potatoes (par-cooked) cauliflower, and par-cooked mixed mushrooms. Add pepper, kosher salt and olive oil to taste. Place the snapper on top, skin side up. Surround with flat leaf parsley and lemon wheel and top with a drizzle of olive oil.

- Seal the parchment by folding the edges tightly all around. Put the parchment fish packet on a baking sheet and bake in the oven for ten minutes at 425 degrees.

- For the lemon emulsion, add fish stock, shallots and sliced garlic cloves to a sauce pan and cook for about ten minutes on high. Transfer to a blender and add preserved lemon skins, salt, pepper and blend. Add olive oil and blend again on low. Set aside.

To Plate:

Set the parchment packet on a bed of thyme and carefully open. (Watch out for the steam!) Leave the parchment on the plate, but fold it back to reveal the fish. Drizzle the snapper with the lemon emulsion and garnish with micro basil.

Serving suggestion: Chardonnay

Serves: 2

3030 Ocean

Harbor Beach Marriott Resort & Spa

3030 Holiday Drive

Fort Lauderdale, FL 33316

954-765-3030

http://www.3030ocean.com/

Bring in a printed copy of the recipe and enjoy a complimentary glass of wine with your meal now through March 13.

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