seafood papillote

1 servings
24 ounces pi sole or scrod
4 larges Shrimp; peeled and deveined
Sea scallops
Mussels; cleaned in shell
Littleneck clams; washed
1 cup Tomato sauce; (homemade or store
  ; bought)
4 ounces White wine
Fresh basil leaves
Pieces aluminum foil
  On each piece of foil; place piece of sole
  ; or scrod, 2 shrimp,
  ; 2 scallops, 2
  ; mussels, 2 clams,
  ; 1/2 cup tomato
  ; sauce, 2 ounce
  ; wine, and 2 basil
  ; leaves; wrap fish.
  ; Put on baking sheet
  ; in preheated 400
  ; degree oven for 20
  ; minutes. Foil will
  ; puff up. Serve.
  ; Serves 2. Each
  ; guest will cut an
  ; "X" in the foil
  ; with a knife to
  ; release the steam.
  ; Note: Be careful of
  ; the heat from
  ; escaping steam when
  ; opening papillotes.

Tommy Baratta, owner of Marylou's Restaurant in New York City (copyright 1994 by Tommy Baratta).

Converted by MC_Buster.

Recipe by: Good Morning America Converted by MM_Buster v2.0l.

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