Cooking Recipe Red Snapper En Papillote

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. P reheat oven to 350 degrees F.

2. L ay out four large pieces of aluminum foil, each roughly 18

inch es by 18 inches. (The foil should be large enough to cover

the fillets and fold over, leaving enough air space to form a

larg e bag.) Lay one fillet on each piece of foil. Arrange one

quar ter of the scallops, shrimp, and mussels around each fish.

Divi de 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. P lace on individual oven-proof platters and cook in oven for

12 m inutes. Place platter on second platter for serving at the

tabl e. Slit foil cross-wise to open. Fold back to make eating

easy .