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Red Snapper en Papillote with Cilantro-Lime Vinaigrette

So many of us were warned as children that fish bones could kill you. Yet what a memorable, if not altogether safe, impression an entire fish makes at the table before being skillfully boned. Slipping citrus into the cavity and wrapping the fish in parchment before roasting ensures that its delicate flesh attains a level of succulence and gently infused flavor that it simply cannot achieve any other way.

Source: Martha Stewart Living, October 2008


For the Snapper

For the Vinaigrette


Cook's Notes

How to bone a whole cooked fish: Using a sharp knife, cut through skin between head and body, and tail and body to the bone on both sides. Insert knife at tail, and cut along backbone to the head, keeping knife at an angle. Insert a spatula between backbone and top fillet and gently remove. Lift tail and backbone, and discard. Remove skin if desired.

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