Title: Tilapia En Papillote with Asparagus & Shrimp
Categories: Fish
Yield: 4 Servings

		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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