| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
|
Fish |
4 |
Servings |
INGREDIENTS
|
|
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 |
|
8 |
minutes. |
INSTRUCTIONS
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
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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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