Snapper Backed in Parchment with Spring Vegetables

RECIPE IS FROM MYRECIPES.COM originally from Southern Living

This method makes French-style cooking easy. Each parcel of fish and veggies steams with its own delicious juices (a technique called en papillote). The package concentrates the flavors, and when opened at the table, it releases a dramatic cloud of aromatic steam.

Yield:
MAKES 4 servings

Ingredients:
1/2 pound fresh asparagus
8 sweet mini peppers
1 small sweet onion, thinly sliced
4 pickled okra pods, halved lengthwise
8 ounces small Yukon gold potatoes, sliced
1 tablespoon chopped fresh flat-leaf parsley
1/2 teaspoon chopped fresh dill
2 tablespoons plus 1 1/2 tsp. olive oil
1 1/2 teaspoons kosher salt
1/2 teaspoon ground black pepper
4 (17-inch) parchment paper or aluminum foil squares
4 (6- to 8-oz.) fresh snapper fillets, skin on I actually used Tilapia without skin
1 lemon, quartered I also added lemon pepper which gave it a nice spice
4 tablespoons butter

Preparation:
1. Preheat oven to 400°. Snap off tough ends of asparagus, and discard. Toss together asparagus, next 6 ingredients, 1 Tbsp. olive oil, and 1/2 tsp. each salt and black pepper. Divide mixture among parchment paper squares; top each with 1 snapper fillet, skin side up. Sprinkle with remaining salt, and drizzle with remaining oil. Squeeze juice from lemon over fillets; and top each with 1 Tbsp. butter. Bring parchment paper sides up over mixture; fold top, and twist ends to seal. Place packets on a baking sheet.

2. Bake at 400° for 15 to 20 minutes or until a thermometer registers 140° to 145° when inserted through paper into fish. Place packets on plates, and cut open. Serve immediately.

PARCHMENT IS BEST FOR: Fish fillets that are about 1 inch thick, such as snapper, flounder, sole, striped bass, and salmon.

EXPERT ADVICE: Packets must be tightly sealed so they don't come undone while baking. Make small, snug, overlapping folds to seal each bundle, and then twist the tail ends tightly closed.

Roasted Broccoli, Asparagus and Grape Quinoa Salad

Makes 3 to 4 servings * Ready in 30 minutes

Original recipe posted on Dish Up Delights. Modified version below.

INGREDIENTS

• 2lb broccoli, (1lb cut) washed, dried and cut into florets
• 8 ounces large seedless grapes, washed and dried
• 1 asparagus bunch, cut into 1 or 2-inch pieces
• 1 tablespoon extra virgin olive oil
• 1/3 dry quinoa
• 3 handfuls baby arugula
• 2 teaspoons balsamic vinegar
• 1/2 teaspoon Dijon mustard (optional)
• Salt and pepper to taste
• 2 tablespoons roughly chopped roasted and salted pistachios (optional)

DIRECTIONS

• Boil 1 cup water and throw in quinoa. Boil per directions on the packaging (approximately 15 minutes).
• Preheat the oven to 400 degrees. Line a baking sheet with foil.
• Toss the broccoli, grapes, and asparagus with enough olive oil to lightly coat them. Season lightly with salt and pepper. Roast for 20-30 minutes or until the grapes are blistered and the broccoli and asparagus are slightly charred.
• In a large bowl, toss the the broccoli, grapes, and asparagus with the quinoa and arugula. In a small bowl, whisk together 1 tablespoon of olive oil, the balsamic, and Dijon mustard. Season to taste with salt and pepper.
• Toss the dressing with the salad and combine well. Adjust the seasonings if necessary. Garnish with pistachios. Serve slightly warm or at room temperature.

Fresh Asparagus Soup

Prep Time: 10 Minutes     ♦     Cook Time: 20 Minutes     ♦     Ready In: 30 Minutes

Ingredients:

Thank you Amir for the
wonderful hand blender

    * 1 pound fresh asparagus (I buy close to 2 pounds fresh asparagus / 2 bundles and cut off the edges so it ends up being about 1 pound of usable asparagus)
    * 3/4 cup chopped onion
    * 1/2 cup vegetable broth (or chicken broth)
    * 1 tablespoon butter
    * 2 tablespoons all-purpose flour
    * 1 teaspoon salt
    * 1 pinch ground black pepper
    * 1 1/4 cups vegetable broth (or chicken broth)
    * 1 cup soy milk
    * 1/2 cup yogurt
    * 1 teaspoon lemon juice
    * 1/4 cup grated Parmesan cheese

Directions:

1. Place asparagus and onion in a saucepan with 1/2 cup vegetable broth. Bring the broth to a boil, reduce heat and let simmer until the vegetables are tender.
2. Reserve a few asparagus tips for garnish. Place remaining vegetable mixture in an electric blender and puree until smooth.
3. Melt butter in the pan that was used for simmering the asparagus and onions. Stir while sprinkling flour, salt, and pepper into the butter. Do not let the flour brown. Allow the mixture to cook only 2 minutes. Stir in remaining 1 1/4 cups vegetable broth and increase the heat. Continue stirring until the mixture comes to a boil.
4. Stir the vegetable puree and milk into the saucepan. Whisk yogurt into the mixture, followed by lemon juice. Stir until heated through, then ladle into bowls. Garnish with reserved asparagus tips. Sprinkle with Parmesan cheese if desired.

Comments: 

    *  Original recipe posted by Nanook on AllRecipes.Com lists this to make 4 servings. I find that I am left with between 2 and 3 servings.
    * Very delicious.