Tilapia en papillote with asparagus & shrim

Yield: 4 Servings S

Ingredients:

1/2 lb Thin or medium asparagus
2 tb Unsalted butter

Instructions:

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