Monday, August 27, 2012

Wicked Good Red Snapper Baked in Parchment Paper

I'm not quite done pinching myself. Really. It still feels like this past weekend was a dream. The International Food Bloggers Conference in Portland, Oregon was a smashing success.

It all began a day before the conference. I was fortunate enough to be invited to a private event at the lovely Barhyte home in Lake Oswego. Our limo/bus arrived with chilled bubbly and lots of good cheer and enthusiasm. It certainly set the stage for quite an evening of delicious Saucy Mama food, pleasant conversation & blossoming friendships.

Our evening concluded with an incredibly generous gift basket containing Saucy Mama gourmet mustard, fine horseradish sauce, marinades, wing sauce, artisan jewelry, Noble Pig wine, handmade Clothespin Cards, Sauvie Island whole bean coffee, a handsewn apron and so much more!

Thorton Wilder is quoted as saying "We can only be said to be alive in those moments when our hearts are conscious of our treasures". Thank you to each person at Barhyte who played a role in treating me to an unforgettable evening. Your generosity inspired this original recipe; "Wicked Good Baked Red Snapper in Parchment Paper".

  • 1 1/2 pounds of Red Snapper or other white fish
  • 1 cup of frozen spinach. (Double the quantity if you are using fresh spinach)
  • 3 carrots, peeled, cut into  1.5" thin stips
  • 6 mushrooms sliced
  • 1/2 jalapeno, seeded and thinly sliced
  • 1 yellow onion thinly sliced
  • 1/2 cup Saucy Mama's Cracked Pepper Marinade
  • 2 long sheets of parchment paper
  • Salt to taste
  • Serve with your choice of pasta, rice, couscous and so on

Layer 2 long sheets of parchment paper on top of each other on a baking sheet.  Place onion in the center on the parchment paper and begin layering with the remaining veggies & fish. Pour marinade over the meal.  Fold the top and sides of the parchment paper as if you are wrapping a gift (except don't tuck your extra sides under, you'll want to fold those on top so that the marinade remains in the packet).

Bake on 425 for 13-16 minutes, depending on the thickness of your filet.

Pour delicious sauce over your starch choice.

Serves 4 people


  1. Wow that sounds good. Can we get that marinade locally?

    1. Donna, it was really really good. We weren't sure the 1 1/2 pounds of snapper were enough for the 4 of us so I heated corn dogs and tarter tots for the kids. I felt guilty was sooo tasty & we had leftovers.

      That's a great question, I will find out where we can get our hands on Saucy Mama in Whatcom County.

  2. Hi Donna,

    Sadly there aren't any retailers in our area that carry Barhyte. You can buy direct from the Barhyte website or from Amazon. They also have a special program where Barhyte sends giftcards to consumers who recommend Barhyte products to a retailer and that store then carries the products. Maybe you have a store that you would like to talk to?


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