Red Snapper is on the menu this weekend with Dave's Online Living Cookbook

Red Snapper…Two different techniques.
Lately there has been some nice red snapper at the fish markets.  It is one of my favorite white fish, as I love the creamy texture and flavor of a fresh filet.  We will do an “en papillote” style and then a baked version.  En Papillote (French: "in parchment") is a method of cooking in which the food is put into a folded pouch or parcel and then baked. The parcel is typically made from folded parchment paper, but other material such as a paper bag or aluminum foil may be used. The parcel holds in moisture to steam the food. In our recipe we will us aluminum foil since it is readily available in most home kitchens.  These are both very easy recipes and quick to make and will provide something out of the ordinary to liven up a weeknight meal or even an elegant presentation for guests.

Red Snapper “en papillote” 

and

Baked Red Snapper with Nutmeg

To read Dave's mouthwatering recipes and learn his special techniques click HERE