*  Exported from  MasterCook  *
 
                           Red Snapper In Phyllo
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Seafood/Fish
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    7      Tbsp.         unsalted butter
    4      Tbsp.         plain dry bread crumbs
    4      Tsp.          Pernod
                         salt and freshly ground pepper
    8      Sheets        frozen phyllo dough -- thawed
    4      Small         red snapper fillets
                         , skinned -- (about 5 oz. each)
                         paprika
                         Sauce:
    1                    shallot -- minced
    2      Tbsp.         fresh lemon juice
    2      Tbsp.         chopped fresh parsley
                         freshly ground black pepper
      1/4  C.            white wine vinegar
      1/2  C.            unsalted butter (cold)
                         cut into 8 pieces
 
 Heat oven to 350 degrees. Melt 6 tablespoons butter. Place 1
 sheet phyllo dough, short side facing you, on work surface.
 (Keep remaining dough covered with damp kitchen towel to
 prevent drying.) Brush sheet with butter; sprinkle with 1
 tablespoon bread crumbs. Top with a second sheet of phyllo and
 brush it with butter. Place 1 fish fillet on short end of
 phyllo, about 1 inch from end and 3 inches from both sides.
 (If necessary, cut fillet so it fits.) Sprinkle fish with 1
 teaspoon Pernod and season lightly with salt and pepper. Cut
 remaining 1 tablespoon butter into 4 pieces and place 1 piece
 on fish. Fold long sides over fish, folding bottom edge up,
 then fold to top, making neat rectangular package, like folding
 a flag. Place seam side down on baking sheet. Repeat to make
 4 packages. Brush tops and sides with remaining butter.
 Sprinkle lightly with paprika. Bake until golden brown (about
 30 minutes). Meanwhile, prepare sauce.
 Sauce: Cook shallot, vinegar and lemon juice in small
 saucepan over medium-high heat until shallot is softened, about
 1 1/2 minutes. Reduce the heat to medium-low. Whisk in
 butter, 1 piece at a time, adding next piece after first is
 incorporated. Reduce heat if needed to keep butter from
 melting before it emulsifies. Stir in parsley; remove from
 heat. Season to taste with pepper.
 To serve: Place hot phyllo packages on serving plates
 and drizzle each one with warm sauce. Serves 4. Preparation
 time: 30 minutes. Cooking time: 30 minutes.
 
 
                    - - - - - - - - - - - - - - - - - -