Tilapia En Papillote With Asparagus And Shrimp

Servings: 4
Ingredients:

Stephen Ceideburg
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
-and drained

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 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

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