RED SNAPPER AND SUMMER VEGETABLES BAKED IN FOIL ON A SALAD

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Red Snapper and Summer Vegetables Baked in Foil on a Salad image

Make and share this Red Snapper and Summer Vegetables Baked in Foil on a Salad recipe from Food.com.

Provided by Gingerbear

Categories     Vegetable

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 20

1 cup zucchini, medium diced
1 cup squash, medium diced
1 cup roma tomato, medium diced
1 cup red onion, medium diced
1/4 cup olive, salad
1 tablespoon minced garlic
1 tablespoon italian seasoning
4 pieces of heavy-duty aluminum foil, 15 inch squares
4 teaspoons Emeril's Original Essence
4 (8 ounce) red snapper fillets
2 tablespoons lemon juice
6 tablespoons extra virgin olive oil, plus
1/3 cup extra virgin olive oil
4 ounces frisee
8 ounces Baby Spinach
1 head endive, sliced thinly at a 45 degrees angle
1 tablespoon minced shallot
3 tablespoons sherry wine vinegar
1 tablespoon Dijon mustard
salt & freshly ground black pepper

Steps:

  • Preheat the oven to 350°.
  • In a medium bowl, combine the vegetables with the olive salad, garlic, Italian seasoning, 1 teaspoon of the salt, and 2 tablespoons of the olive oil.
  • Mix together to combine.
  • Season the fish generously on both sides with the Emeril's Original Essence.
  • Fold each piece of aluminum foil in half.
  • Open each folded piece and place 1/4 of the vegetable mixture just below the crease and in the center of each foil square.
  • Place a snapper filet on top of the vegetables.
  • Drizzle each fillet with 1/2 a tablespoon of lemon juice and 1 tablespoon of the olive oil.
  • Fold the foil over the fillet and tightly crimp the edges to form a seal.
  • Place the pouches on a sheet pan and place in the oven to bake for about 25 minutes.
  • While the fish bakes, in a large mixing bowl, combine the frissee, baby spinach, endive and red onion.
  • Season the lettuce with salt and cracked black pepper, and toss to combine.
  • Divide the lettuces among 4 entrée plates.
  • Remove the fish from the oven.
  • Combine the shallots, vinegar and mustard in a medium bowl set over a plate covered by a dishtowel to prevent the bowl from moving while whisking.
  • Whisk the mixture while gradually adding the remaining 1/3 cup of the olive oil.
  • Gently pierce each fish packet and whisk the juices into the vinaigrette.
  • Season the vinaigrette with salt and pepper.
  • Place the fish and vegetables over each salad.
  • Divide the vinaigrette evenly over the 4 salads and serve immediately with crusty bread.

Nutrition Facts : Calories 720.8, Fat 43.9, SaturatedFat 6.4, Cholesterol 106.4, Sodium 326.6, Carbohydrate 17.9, Fiber 8.3, Sugar 4.9, Protein 65

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