Name: Red Snapper En Papillote
Ingredients: 4 FILLETS RED SNAPPER; 24 LONG ISLAND BAY SCALLOPS; 4 LARGE SHRIMP, DEVEINED AND; BUTTERFLIED; 24 MUSSELS, SCRUBBED, REMAINING; CLOSED; GARLIC MARINARA; CAFE DE PARIS SAUCE

To properly evaluate the place of good works in the Christian life, we must understand that grace maintains the value of God’s children apart from any merit of their own; but we must also understand that God uses our obedience to promote our good and His glory. By our accomplishments, God works His holy purposes in our lives, provides us with many temporal blessings and, most of all, fulfills our Spirit-instilled longing to honor God with all our heart, soul, mind, and might (cf. Deut. 6:5; Matt. 22:37). While we must be careful not to define blessing only in terms of material possessions or earthly ease, we must also embrace the promise that God “rewards those who earnestly seek Him” (Heb. 11:6).

Bryan Chapell

CATEGORY	CUISINE	TAG	YIELD
Seafood		Fish	4	Servings

INGREDIENTS

4		FILLETS RED SNAPPER
24		LONG ISLAND BAY SCALLOPS
4		LARGE SHRIMP, DEVEINED AND
		BUTTERFLIED
24		MUSSELS, SCRUBBED, REMAINING
		CLOSED
		GARLIC MARINARA
		CAFE DE PARIS SAUCE

INSTRUCTIONS

1. Preheat oven to 350 degrees F.
2. Lay out four large pieces of aluminum foil, each roughly 18
inches by 18 inches. (The foil should be large enough to cover
the fillets and fold over, leaving enough air space to form a
large bag.) Lay one fillet on each piece of foil. Arrange one
quarter of the scallops, shrimp, and mussels around each fish.
Divide the Garlic Marinara in four portions and cover each fish
with one portion. Place one tablespoon of Cafe de Paris Sauce
over the Garlic Marinara. Fold foil over, leaving plenty of air
room. Seal the edges tightly.
3. Place on individual oven-proof platters and cook in oven for
12 minutes. Place platter on second platter for serving at the
table. Slit foil cross-wise to open. Fold back to make eating
easy.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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