Monday: Chopped Vegetable Salad With Lemon-Basil Vinaigrette (see recipe). Tuesday: For Capered Snapper in Packets, mix 1 large minced shallot and 2 tablespoons each capers, dry white wine, chopped parsley and olive oil with 1/4 cup lemon juice and 2 teaspoons Dijon mustard. Prepare four 6-inch square sheets of parchment paper or foil and 4 (6-ounce) snapper fillets. Put 1 fillet in the middle of...
↧
