Tilapia En Papillote With Asparagus & Shrimp
Contributed by: Chris WebAdmin. of RecipesNow.com
- 1/2 lb thin or medium asparagus
- 2 tablespoon unsalted butter, softened
- 1 grated zest of 1 lemon
- 1 salt and freshly ground pepper, to taste
- 4 large or 8 small tilapia filets (1 1/4 to 1 1/2 pounds total)
- 2 tablespoon 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.
Serving Size: Makes 4 Servings
Nutritional Information: 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.