Saffron Cilantro Snapper In A Bag Food

SAFFRON CILANTRO SNAPPER IN A BAG

Steps:

• Preheat oven to 400º.
• For each serving: fold long sheet of parchment paper in half, place fish filet in middle on one side of the crease.
• Cover each serving with 1/2 of the Cilantro, 1/2 of the Green Onions, 1/2 chopped Tomato.
• Drizzle a dash (1/8 cup) of White Wine over each filet, and then place two sprigs of Thyme on top.
• Sprinkle a pinch of Saffron - you don't need much.
• Squeeze some lemon juice over it, and cover with two slices of Lemon.
• Salt and Pepper to taste (don't over salt!).
• Fold the paper over the fish and then crinkle up the edges to form the letter D.
• Place on a baking sheet and cook @ 400º for 18 minutes.

PANFRIED RED SNAPPER WITH CHIPOTLE BUTTER

Steps:

• Mash together butter, chipotles to taste, adobo sauce, and salt with a fork until blended.
• Pat fish dry and cut each fillet in half crosswise, then season with salt and pepper. Spread flour on a plate and dredge fish, knocking off excess.
• Heat 1 1/2 tablespoons oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then panfry fish, skin sides up first, in batches, turning over once, until browned and just cooked through, 4 to 6 minutes. Transfer as cooked with a slotted spatula to plates and add more oil to skillet as needed. Top fish with dollops of chipotle butter.