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Old 10-13-2006, 03:35 PM   #11
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Originally Posted by kitchenelf
Do you mean en papillote? If not, what method is that?

I love the cheeks too TATTRAT - a Japanese restaurant near us serves them when they get their whole fish in - it's hard to get 'cause everyone jumps on them!

I believe your spelling is better then mine

It is just cooking in the parchment paper bundle. Fish with the herbs, seasonings nd some fresh veggies and everything is steamed in the pouch. Kinda a glory-fied hobo dinner?

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Old 10-13-2006, 05:32 PM   #12
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I like mine with just lemon, salt and pepper...grilled, baked, poached, whatever.

Many years ago, in Thibodeaux, La, I did have a whole, blackened red snapper, stuffed with seafood dressing, that was just about the most divine thing I have ever tasted. I have never tried to replicate it...it just wouldn't be the same.

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Old 10-14-2006, 01:18 AM   #13
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Thank you so much for the many wonderful ideas! They're coming out of my ears now! Can't decide which one to do first... I want to try them all. Thanks for getting me out of my rut! :-D I'm sure DH thanks you too!
'Never eat more than you can lift.' - Miss Piggy
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Old 01-04-2007, 07:05 AM   #14
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Originally Posted by Chopstix
Elfie, Thanks! I forgot about the cilantro. Yes I put that also along on top of the ginger. It's very good but after a while you know you're in a rut and pretty soon DH will start noticing... He loves whole fish, especially the head (ewwwww!) He swears it's the sweetest part of the fish. I can't bear to watch when he's working it. The poor fish is unrecognizable after he's through with it.
I was looking for a red snapper recipe and saw this, I agree with your DH, the head of the fish is yummy.The rest of my family look disgusted whenever I serve myself some.

There is no love sincerer than the love of food. ~George Bernard Shaw
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