|Conventional ||15 Mins||30 Mins||45 Mins
|TurboChef ||15 Mins||
- 1 c. of prepared Alfredo sauce
- 1 to 2 tbsp. of blackened seasoning
- 3 oz. of cooked shrimp, medium size
- 3 oz. of cooked crab meat
- 2 ea. of 6 oz. fresh gulf snapper filets
- 1 c. of fresh Cremini mushrooms, sliced
- 1 c. of fresh Chanterelle mushrooms, sliced
- ¼ c. of onion, diced ¼"
- 2 of tbsp. butter
- 2 tsp. of fresh parsley, chopped
- ½ tsp. of kosher or sea salt
- ½ tsp. of pepper
- 2 ea. of parchment paper cut into large heart shape about 12"
- Blackened Seasoning Blend
- 1 tbsp. of paprika
- 2½ tsp. of salt
- 1 tsp. of onion powder
- 1 tsp. of garlic powder
- 1 tsp. of cayenne pepper
- 1 tsp. of black pepper
- ½ tsp. of pepper, white
- ½ tsp. of thyme, dried
- 1 tsp. of leaf oregano
Chef Paul Prudhomme created the blackened red fish recipe and the seasoning has inspired Chefs everywhere. We match a creamy alfredo sauce with the spicy blackend seasoning and serve it in a traditional French way “en Papillotte” (in parchment paper) for an exciting flavor.
Turn Turbochef oven on by turning oven to ‘Bake’ on the cook wheel, select ‘COOKBOOK’ then under cookbook, select ‘Snapper en Papillotte’. Press ‘START’ to begin the preheat cycle.
To prepare the Snapper en Papillotte, slice the mushrooms and dice the onions. Melt butter in sauté pan and place mushrooms and dice onions into pan to sauté for about 5 to 7 minutes or until onions are transparent and mushrooms are somewhat soft. While mushrooms and onions are sautéing, sprinkle salt and pepper on to gulf snapper and set aside. Slice shrimp in half lengthwise and set aside. In a small bowl, mix the prepared alfredo sauce with the blackened seasoning. Cut a large heart shape out of a each piece of parchment paper measuring about 12” at the widest part across the top.
To assemble the Snapper en Papillotte, place one piece of gulf snapper onto one side of the heart shaped parchment paper and place ½ of mushroom and onions on top of each snapper. Place ½ of shrimp and crab on top of mushrooms. Place ½ of Cajun Alfredo sauce on top of shrimp and crab. Sprinkle with parsley. Fold parchment paper in half to cover the fish and roll up the sides of the parchment to seal. With large spatula slide snapper onto a baking sheet and place in the oven. Press ‘START’ again and bake under ‘Snapper en Papillotte’ for 3½ minutes.
If you want to make your own seasoning blend, here is a recipe. Otherwise you can use Chef Paul Prudhomme’s Blackened Steak Magic or Blackened Seafood Magic.