Title: Tilapia En Papillote with Asparagus and Shrimp
Yield: 4 servings
1/2 lb Thin or medium asparagus
2 tb Unsalted butter, softened
Grated zest of 1 lemon
Salt and freshly ground
-pepper, to taste
4 lg Or 8 small tilapia filets (1
-1/4 to 1 1/2 pounds total)
2 tb Fresh lemon juice
2 oz Tiny cooked shrimp rinsed
Snap off the thick ends of the asparagus, cut the spears diagonally
into bite-size pieces, and blanch in lightly salted water.
Drain and cool.
Meanwhile, beat the butter until light and blend in the lemon zest;
season to taste with salt and pepper.
Preheat the oven to 450 degrees F.
For each portion, fold a 12-inch square of baking parchment in half
diagonally and crease the corners.
Arrange one portion of tilapia filet on one side of the paper.
Season with a little lemon juice and top with a quarter of the shrimp
Dot with a quarter of the lemon butter.
Fold the other side of the paper over the fish and seal the package
into a half oval with a series of creases, starting with one corner
and finishing with a twist at the opposite end.
Repeat for the remaining portions.
Bake the packages on a sheet pan until the paper is browned and
puffy, 7 to 8 minutes.
To serve, slit open each package and slide the contents, out onto a
plate; or serve in the paper, letting each diner cut open his own.
PER SERVING: 205 calories, 31 g protein, 2 g carbohydrate, 8 g fat (4
g saturated), 108 mg cholesterol, 38 mg sodium, 1 g fiber.
Jay Harlow writing in the San Francisco Chronicle, 3/18/92.