*  Exported from  MasterCook  *
 
                          RED SNAPPER EN PAPILLOTE
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Fish
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    4       ea           FILLETS RED SNAPPER
   24       ea           LONG ISLAND BAY SCALLOPS
    4       ea           LARGE SHRIMP, DEVEINED AND
    1       x            BUTTERFLIED
   24       ea           MUSSELS, SCRUBBED, REMAINING
    1       x            CLOSED
    1       x            GARLIC MARINARA
    1       x            CAFE DE PARIS SAUCE
 
        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.
  
 
 
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