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Reviewed Red Snapper en Papillote

Apr 13, 2012 in Food Network Community Toolbox on

I love this method of cooking and I think it is especially
suited for fish. fish has the shortest window between undercooked and overcooked. This method makes perfectly cooked fish easy to do. I like to leave the 'boats' unopened for about 5-10 mns to continue the poaching/steaming which will finish if the fish were...

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