Fish in Parchment

By Bostoncook

Ingredients

• 4 red snapper, R-T-C, 1 pound total
• 1/2 cup crabmeat, cooked
• 1/2 cup sliced mushrooms
• 1/4 cup scallions
• 3 garlic cloves, minced
• 1/2 teaspoon fresh tarragon
• 1/2 teaspoon dijon mustard
• 4 tablespoons fat-free cream cheese
• 1 tablespoon lowfat mayonnaise
• 2 teaspoons Butter Buds®
• 2 teaspoons lemon juice
• 2 tablespoons brandy
• 1/3 cup parsley
• salt and pepper

Details

Servings 4

Preparation

Step 1

1. Heat oven to 375.

2. Take 4 10" parchment paper squares, fold in half, and cut into hearts. Lay each fillet on a heart.

3. Put crab in a bowl. Saute mushrooms, scallions, and garlic in a sprayed skillet until soft. Add to crab.

4. Combine tarragon-brandy until well-pureed. Add to crab and blend. Spread over fillets. Sprinkle with parsley, s&p. Fold hearts over fish, and fold edges over to seal. Place on a rimmed baking sheet, folded sides up.

5. Bake about 10 mins, until paper is browned

Notes: Very good! Used dried tarragon, extra garlic. Omitted the butter sprinkles.