| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Cklive15 |
1 |
servings |
INGREDIENTS
| 1 |
sm |
Red snapper |
| 12 |
|
Snow peas; blanched for 10 |
|
|
; seconds if fresh, |
|
|
; defrosted if frozen |
|
|
; , About |
| 1/4 |
c |
Blanched julienned carrots; (may use salad bar |
|
|
; carrots, if trimmed |
|
|
; down) |
| 2 |
sm |
Red potatoes; boiled and sliced |
|
|
; thin |
|
|
A squeeze of fresh lemon juice |
|
|
Salt and freshly ground pepper |
| 1 |
ts |
Minced gingerroot |
| 1 |
|
Garlic clove; minced |
| 1 |
tb |
Butter |
INSTRUCTIONS
Just to the right of center on a large square of aluminum foil, arrange the
fish fillet, skin side down. Arrange the vegetables around it and season
the fish and the vegetables with salt and pepper. Sprinkle the gingerroot,
garlic and lemon juice over the fish and top with butter. Fold the foil in
half to enclose the fish and the vegetables and fold down the edges to make
a tight package. Bake in a preheated 400 degree oven for 12 to 15 minutes
or until the fish is just cooked through.
Converted by MC_Buster.
Recipe by: COOKING LIVE SHOW #CL9272
Converted by MM_Buster v2.0l.
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