Recipe - Tilapia En Papillote With Asparagus And Shrimp

Stephen Ceideburg
One half pound Thin or medium asparagus
2 tablespoon Unsalted butter, softened
Grated zest of 1 lemon
Salt and freshly ground
pepper, to taste
4 lg Or 8 small tilapia filets (1
One fourth to 1 One half pounds total)
2 tablespoon Fresh lemon juice
2 ounce Tiny cooked shrimp rinsed
and drained

Snap off the thick ends of the asparagus, cut the spears diagonally into
bitesize 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 12inch 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 and
asparagus.

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.

Posted by Stephen Ceideburg

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini