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June Plum Marinated Snapper & Vegetables
PREP TIME: 30 Minutes DIFFICULTY: Easy YIELD: 4 Servings
2/3 cup purchased Springvale June Plum Vinaigrette
2 tablespoons fresh lemon juice
1/4 teaspoon of finely crushed fresh
Jamaican scotch bonnet peppers
4 slices of 5-6 ounce red snapper fillets
16 String bean spears, each trimmed to
10 ounces plum tomatoes, coarsely
2 small yellow squash, thinly sliced on diagonal
Preheat oven to 350°F. Blend Springvale’s June Plum Vinaigrette, lemon juice and finely crushed pepper in small bowl to make a delectable marinade.
Arrange four 12x12-inch pieces of heavy-duty foil on work surface. Place 1 fish fillet in center of each.
Sprinkle fish lightly with salt and pepper.
Spread each fillet with 1 tablespoon of the marinade mixture.
Top each fillet with string beans, tomatoes
and squash, then dollop or spoon the remaining marinade mixture on each
piece of fillet.
Fold sides of foil over fish and vegetables, covering completely; seal packets closed.
Using long spatula, transfer foil packets to large baking sheet. Bake until fish is just opaque in center and vegetables are crisp-tender, about 25 minutes.
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