Entree The Capital Grille Snapper in a Paper Pouch With Tomato and Caper Sauce Pesce Spada in Cartoccio For this recipe you will need four 14-inch rounds of waxed paper or parchment. 4 (11-ounce to 12-ounce) boneless, skinless snapper fillets Kosher salt and fresh-ground black pepper, to taste 1 cup Tomato, Olive and Caper Sauce (recipe given) Place 4 16-by-18-inch-squares of aluminum foil on a work surface. Quickly dip four (15-inch) parchment or waxed paper rounds in water and place each atop a foil square. Season the snapper fillets with salt and pepper on both sides. Place a fillet on each paper round. Top each with ¼ cup sauce. Gather the edges of the paper round at the top over the fillet and twist to make a "beggar's purse." Gather the edges of the foil at the top over the fillet of fish and twist to seal around the paper pouch. These can be refrigerated up to 6 hours. When ready to cook the fish, preheat the oven to 500 degrees. Place the packets on a baking pan with sides and roast the fish 10 to 12 minutes, depending on the thickness of the fillets. Remove the foil covering. Serve the paper pouch. Open carefully at the table as steam will escape. Makes 4 servings. SAUCE Tomato and Caper Sauce 1 (35-ounce) Italian plum tomatoes 4 anchovy fillets 2 tablespoons extra-virgin olive oil 8 garlic cloves, sliced thin lengthwise ½ cup pitted kalamata olives ¼ cup dry-packed sun-dried tomatoes 1 tablespoon rinsed capers 1/3 cup white wine Puree a third of the tomatoes with the anchovy fillets in a food processor fitted with the metal blade; set aside. In a saucepan over medium heat, heat the oil. Add the garlic, olives, dried tomatoes and capers and saute about 3 minutes until the garlic is soft but not browned. Add the wine and cook until reduced by half. Add the tomato puree and the remaining canned tomatoes, breaking them up as you add them, and bring to a simmer. Cook 10 to 12 minutes. Makes 4 ½ cups.
Carey Wagner / Sun Sentinel
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