Seasoned Red Snapper-Beet Stacks-Raspberry Squares

Monday, February 21st 2011, 11:52 am
By: News On 6

Seasoned Red Snapper Baked in Packets


8 oz snapper fillet(s), red, skinless (use two 4-oz pieces)

12 medium cherry tomato(es)

1 medium zucchini, diced

1 medium yellow pepper(s), diced

1 medium shallot(s), minced

1 tsp dried dill weed

1/2 tsp dried thyme

1/4 tsp table salt

1/4 tsp black pepper, freshly ground


Preheat oven to 400°F. Place two 12-inch pieces of aluminum foil on a large baking sheet.

Place a piece of fish on each piece of foil and top with remaining ingredients in order listed. Fold foil to form 2 tightly sealed packets. Bake 15 minutes (fish will be firm and opaque).

Let stand at room temperature for 5 minutes before opening packets (be careful of escaping steam).

Yields 1 fillet and about 1 cup of vegetables and sauce per serving.

Beet Stacks


1 1/2 pound(s) beets, 2 red and 2 golden

5 oz soft-type goat cheese, at room temperature

1/4 cup(s) chives, or tarragon, fresh, minced

1/2 tsp black pepper, freshly ground, or to taste

1/4 tsp sea salt, or to taste

1 tsp balsamic vinegar, or to taste


Scrub beets thoroughly but leave skin on. Cook beets by either steaming or roasting them until fork tender (about 1 hour depending on cooking method and size of beets).

While beets are cooking, in a small bowl, combine goat cheese with chives and pepper (add about 1 to 2 tablespoons hot water to make spread creamier, if necessary).

When beets are tender, remove from heat source and cool. When cool enough to handle, slip skin off with a paper towel. Trim ends and slice each beet into 8 even slices.

To make stacks, place 8 red beet slices and 8 golden beet slices on a work surface; spread an even, thick layer of cheese mixture over each. Top each beet stack with a slice of the other color beet; sprinkle each stack lightly with salt and drizzle with vinegar.

Yields 2 stacks per serving.

Raspberry Squares


1 1/3 cup(s) all-purpose flour

1/3 cup(s) powdered sugar

8 Tbsp unsalted butter, cut into small pieces

1 1/2 tsp almond extract

1 cup(s) preserves, red raspberry

1 cup(s) unsweetened frozen raspberries

1 Tbsp powdered sugar, for garnishing


Preheat oven to 350ºF.

Place flour, 1/3 cup powdered sugar, butter and almond extract in a food processor; pulse to combine and break up butter into pea-size pieces.

Pour flour mixture into an 11 1/2- X 7 1/2-inch ungreased baking dish; smooth into an even layer and tap with the back of a spatula to form a crust. Bake until crust just starts to turn golden, about 20 minutes.

Meanwhile, in a small saucepan over medium heat, combine preserves and frozen raspberries; cook, stirring occasionally, until preserves turn to liquid and frozen raspberries are thawed, about 3 to 5 minutes.

When crust is ready, pour raspberry mixture over top of hot crust and smooth into an even layer; bake until set, about 20 to 25 minutes. Remove from oven and cool in pan until just warm. Cut into 24 squares, remove from pan and cool completely on a wire rack. When raspberry bars are completely cool, dust with remaining tablespoon powdered sugar.

Yields 1 square per serving.