Tilapia En Papillote With Asparagus and Shrimp Recipe - Cooking Index
Tilapia En Papillote With Asparagus and Shrimp Recipe - Cooking Index
| 1/2 lb | 227g / 8oz | Thin or medium asparagus |
| 2 tablespoons | 30ml | Unsalted butter - softened |
| Grated zest of 1 lemon | ||
| Salt and freshly ground - pepper, to taste | ||
| 4 | Or 8 small tilapia filets - (1, 1/4 to 1 1/2 (large) pounds | |
| 2 tablespoons | 30ml | Fresh lemon juice |
| 2 oz | 56g | 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 450F
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.
Source:
Chef Norman Van Aken, Norman's, Coral Gables, FL
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