Tilapia En Papillote With Asparagus & Shrimp

1/2 lb Thin or medium asparagus 2 tbsp Unsalted butter, softened Grated
zest of 1 lemon Salt and freshly ground pepper, to taste 4 large Or 8
small tilapia filets (1 1/4 to 1 1/2 pounds total) 2 tbsp Fresh lemon
juice 2 oz Tiny cooked shrimp rinsed and drained
The recipe yield is:
4 Servings

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

Note:
Seafood; Ceideburg


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