TILAPIA EN PAPILLOTE WITH ASPARAGUS & SHRIMP

      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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