Red Snapper In Phyllo

Course : Seafoods
Serves: 4
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7 tablespoons unsalted butter
4 tablespoons plain dry bread crumbs
4 teaspoons pernod
1 teaspoon salt and freshly ground pepper
8 sheets frozen phyllo dough -- thawed
4 small red snapper fillets -- skinned (about 5 oz. each)
1 teaspoon paprika
1 small shallot -- minced
2 tablespoons fresh lemon juice
2 tablespoons chopped fresh parsley
1 teaspoon freshly ground black pepper
1/4 cup white wine vinegar
1/2 cup unsalted butter -- (cold) -- cut into 8-pieces

Preparation / Directions:

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. Preparation time: 30 minutes. Cooking time: 30 minutes.


Nutritional Information:

2005 Calories (kcal); 182g Total Fat; (80% calories from fat); 13g Protein; 88g Carbohydrate; 465mg Cholesterol; 764mg Sodium

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