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Weekday dinner inspirations: Snapper in Parchment recipe and more

Mon | Rock the boat

Take advantage of big Florida avocados for Tuna-Stuffed Avocado Boats. Make tuna salad according to your liking and stuff it into avocado halves that have been drizzled with a balsamic vinaigrette. Serve with a bunch of ice-cold grapes, and chunky wheat crackers to scoop up errant salad.

Tues | Packets of goodness

The French call it en papillote, and that's what you're going to do for Snapper in Parchment (recipe below). Buy red snapper or use your fresh catch from over the weekend and layer it with veggie strips and lemon slices in parchment paper packets. Local mangrove snapper would be dee-lish in this recipe. Serve with rice pilaf and fruit salad.

Wed | Rotisserie chicken

Carve up a barbecued bird tonight and boil a few ears of summer's best corn. The kernels are so sweet right now, you might not even need butter. A little salt, a little pepper and you've got a treat. Since you've got the stove on anyway, fire up another burner and saute a medley of sliced zucchini, yellow squash and sliced onions, seasoned with a few shakes of dried Italian herbs.

Thurs | Greek shrimp

Garlic Shrimp With Feta is a super-fast, super-flavorful dish. In a large skillet, saute diced onions and lots of garlic in a fair amount of extra virgin olive oil augmented with a bit of butter. When the onions are soft, but not brown, add some white wine and peeled shrimp. Season with salt and pepper. As soon as the shrimp go pink, layer on crumbled feta. Cover and let feta warm. Serve immediately with hunks of bread to sop up garlic sauce, and a big green salad.

Fri | Dinner on a stick

Chiptole Beef Kebabs end the workweek on a spicy note. Thread chunks of sirloin steak with onions and bell peppers and set on grill. Toward the end of the cooking time, brush with a mixture of chipotle-spiked Tabasco, lime juice and honey. The sugar in the honey could cause flame flares, so watch kebabs closely so they don't get charred. Serve with brown rice studded with chopped scallions and seasoned ranch beans.

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EASY

Snapper in Parchment

Parchment paper

18 thin lemon slices

6 (5-ounce) snapper fillets, skinned

1 teaspoon salt

1/4 teaspoon ground black pepper

2 cups thinly sliced red and yellow bell peppers

6 tablespoons dry white wine, such as sauvignon blanc or chenin blanc

2 tablespoons olive oil

2 tablespoons butter

Chopped fresh parsley and lemon wedges for garnish

Preheat oven to 375 degrees. Cut 6 large hearts out of parchment paper, about 15 inches wide.

Place 3 lemon slices in center of one side of each heart. Top each with 1 fillet. Sprinkle with salt and pepper. Evenly arrange bell pepper slices over fillets. Top each with 1 tablespoon wine, 1 teaspoon oil and 1 teaspoon butter.

Fold empty side of parchment over fish. Starting at the top, fold edges of paper over, crimping as you go. Twist end of parchment at least 3 times, and tuck under to secure. Place packets on rimmed baking sheets. Bake for 20 minutes, of until paper if puffed and lightly browned. Place on serving plates; carefully open. Garnish with parsley and lemon wedges. Serve immediately.

Serves 6.

Source: Sandra Lee, Semi-Homemade

>>easy

Snapper in Parchment

Parchment paper

18 thin lemon slices

6 (5-ounce) snapper fillets, skinned

1 teaspoon salt

1/4 teaspoon ground black pepper

2 cups thinly sliced red and yellow bell peppers

6 tablespoons dry white wine, such as sauvignon blanc or chenin blanc

2 tablespoons olive oil

2 tablespoons butter

Chopped fresh parsley and lemon wedges for garnish

Preheat oven to 375 degrees. Cut 6 large hearts out of parchment paper, about 15 inches wide.

Place 3 lemon slices in center of one side of each heart. Top each with 1 fillet. Sprinkle with salt and pepper. Evenly arrange bell pepper slices over fillets. Top each with 1 tablespoon wine, 1 teaspoon oil and 1 teaspoon butter.

Fold empty side of parchment over fish. Starting at the top, fold edges of paper over, crimping as you go. Twist end of parchment at least 3 times, and tuck under to secure. Place packets on rimmed baking sheets. Bake for 20 minutes, or until paper is puffed and lightly browned.

Place on serving plates; carefully open. Garnish with parsley and lemon wedges. Serve immediately.

Serves 6.

Source: Sandra Lee, Semi-Homemade

Weekday dinner inspirations: Snapper in Parchment recipe and more 07/05/11 [Last modified: Tuesday, July 5, 2011 5:30am]

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