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  • Writer's pictureTommy Centola

Snapper En Papillote

How about some seafood this week? Today we'll take a stab at a traditional New Orleans preparation for fish, En Papillote. Let's head to the kitchen!

2 sheets parchment paper, cut crosswise

4 (6 to8 ounce) snapper fillets

4 teaspoons Creole seasoning + more to taste

12 sprigs fresh thyme

12 thin lemon slices

1 jalapeño, thinly sliced

1/4 teaspoon crushed red pepper

4 tablespoons dry white wine, divided

1 (5 ounce) bag kale salad mix

1 tablespoon grapefruit zest

1 grapefruit, segmented and juices reserved

1/2 cup toasted pecan halves

1/4 cup extra-virgin olive oil

1 tablespoon chopped fresh tarragon

1 teaspoon Dijon mustard

Preheat oven to 400℉.

In the center of each piece of parchment paper, add fish fillets. Sprinkle each with 1 teaspoon of Creole seasoning. Top each fillet with 3 sprig of thyme, 3 lemon slices, jalpeño, and crushed red pepper. Fold parchment over, sealing top and bottom ends. Add 1 tablespoon of wine to each fillet. Seal third side by rolling. Place on a rimmed baking dish. Bake until fillets flake easily, 10 to 12 minutes.

In a large bowl, gently combine salad mix, grapefruit segments, and pecans,. In a small bowl, whisk together grapefruit zest, oil, tarragon, Dijon, reserved grapefruit juice, and Creole seasoning to taste. drizzle over kale mixture. Serve fish with salad immediately.


Creole & Cajun Comfort Food is now available online in both Hardback and Paperback versions.

Good Cooking, Good Eating and Good Living!!!

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