Snapper with Asian vegetables in a bag
If you are looking for a heart-healthy fish dish that's easy and delicious, try this recipe for snapper with Asian vegetables in a bag. Because it's prepared in a parchment bag, it's simple to make and there's no messy clean up.
Research increasingly affirms that antioxidants like omega-3 fatty acids found in many kinds of seafood can boost your brain health and longevity. Omega-3 fatty acids have been linked to reduced brain inflammation and nerve cell regeneration, as well as improving mood and reducing the risk of developing dementia and Alzheimer's disease. Add fish and other seafood to your regular diet to reap the benefits of Omega-3.
This recipe is courtesy of Red Lobster Senior Executive Chef Michael LaDuke.
Snapper with Asian vegetables in a bagServes 4
- 1/2 cup sweet chili sauce
- 2 Tbsp fig preserves
- 1 Tbsp soy sauce
- 1 tsp garlic, chopped fine
- 1 tsp ginger, peeled & chopped fine
- 1/4 tsp Cajun seasoning
- 8 sheets of parchment paper
- 12 oz bag broccoli slaw
- 1 red or yellow pepper, sliced thin
- 4 each 5-6 oz Snapper fillets, skinless
- nonstick cooking spray
- salt and pepper, optional
Layering the bag
- Preheat oven to 400 degrees.
- Spray each sheet of parchment paper lightly with nonstick cooking spray, one side only.
- Place broccoli slaw, peppers and 1/4 cup of the Asian garlic sauce in a bowl and stir well.
- Place 1/4 of the broccoli slaw mixture onto each of 4 of the parchment paper pieces. Top each with a piece of Snapper that has been seasoned with salt and pepper. Divide the remaining Asian garlic sauce between the 4 pieces of snapper.
Sealing the bag
- Place one sheet of the parchment paper, sprayed side down on top of each piece of snapper.
- Crimp the two sheets of parchment paper like a piecrust until the bottom and the top are completely sealed.
- Cook in 450 degree oven for 12 to 15 minutes