Easy Earthy Red Snapper en Papillotte

Look at this beauty! 

I couldn't resist this gorgeous fish when I was browsing around Costco's improved fish section. ( I also scored some mussels ( for popovers and delicious steamed goodness ) 

Now, lets talk about one of my favorite fishes.

 There's a lot that snapper can handle...

 You can put it in ceviche as a nice base fish - it ends up with a firm texture and light flavor. You can grill it and top it with a nice poblano and tomatillo creamy salsa - fresh, light, and a bit of heat.  A standard that we had in San Diego was tacos - with traditional cabbage and white sauce on a fresh homemade tortilla. 

I enjoy snapper steamed in a citrus sauce and indian inspired herbs - plus who doesn't love opening a beautifully wrapped "present" at the dinner table? This recipe also makes it really hard to overcook your fish because it locks all the flavor ( and liquid ) inside the parchment. 

First, take the fish and make sure it's cleaned. 

This fish was in perfect condition - see how the eye is clear and the flesh looks vibrant. You also want to make sure there is no "fishy" smell when you buy fish. This is usually a good indication its going bad. 

Run the snapper under cool water and hold it by the tail. Move a scaler ( or butter knife ) in the opposite direction of the scales until they are completely removed. Take care not to poke yourself on the spine they have near their dorsal fin. Sometimes the fish monger does not remove it completely and it can stick you. Run the cool water in the body cavity - thoroughly rinsing any blood that might be left from the butchering process. 

Make two slits large enough to put 1/4 inch lime slices about 70-80 percent of the way. I also make large garlic slices and put them in the same slit. Usually 2-3 pieces of garlic per slit. 

Lightly season on both sides with- 

Turmeric - for a bit of color and earthy flavor, it also adds a little bitterness that balances out the brightness of the citrus used in this dish. 2.5 Tbs. 

Thyme - Brightens the subtle fish flavor inherent in the snapper. 2.5 Tbs.

Celery Salt - Use sparingly - this is salty and can overpower the delicate flavor of the fish. .5-1 tsp. It also balances the citrus well. 

Cayenne pepper - Adds a kick to any dish! 1tsp

Coriander - has a nutty, citrusy taste perfect with turmeric. 1 Tbs

Now that my fish is dressed and ready to go, it needs a date to the party. How about some onions? Everyone loves onions. 

There, much better. Slice 1/2 white onion, 1 orange ( juice half over the fish ), 1 lime ( juice half ) and equally distribute over the fish. 

Your fish is about ready to go into the oven. Sprinkle a little olive oil ( a couple glugs - yes that is a scientific measurement - probably about 2 Tbs ) over the top of the onions and oranges. 

There are plenty of places on the internet that you can find ways to wrap the fish in a pretty way- I just make sure to fold over the edges and tuck them in to keep all the juices in the parchment. 

Stick it in the oven ( preheated to 350 degrees ) 30-40 minutes

The fish will be delicate, flaky and moist due to the humidity in the parchment. 

Ooh!  A present for me? Let's unwrap and see what we've got!

Now, take a fork and smush the oranges and limes over the fish as you remove them ( taking care to leave the fish intact ) Getting pulp on the fish is okay - even better to add more citrusy goodness. ) 

Gorgeous! 

Spoon off the fish and serve with a fresh wedge of orange. 

Take care as snapper has a lot of little pin bones. 

Sprinkle with kosher salt. 

Perfect with a fennel slaw, arugula salad, or some angel hair pasta tossed in olive oil and fresh basil.