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Chef 2 Chef Recipe Club Tilapia en Papillote with Asparagus and Shrimp
Date product posted
Sun March 13, 2005
4 pieces of 12 inch parchment paper
1/2 pound thin or medium asparagus
2 tablespoons unsalted butter, softened
grated zest of 1 lemon
salt and freshly ground pepper, to taste
4 large or 8 small tilapia filets, 1 1/4 to 1 1/2 pounds total
2 tablespoons fresh lemon juice
2 ounces tiny cooked shrimp rinsed and drained
How To Prepare:
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, then 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. Remember to caution them that the contents and steam could burn.