Tilapia, Crab and Asparagus en Papillote
Tilapia, Crab and Asparagus en Papillote
Serves 2 - adjust quantities accordingly for more servings
ingredients
Parchment Paper
2 Tilapia fillets
1 lemon
I can crabmeat
1 can salad shrimp (optional)
16-20 asparagus spears
2 cloves garlic, finely minced*
2 Tbsp. white wine*
2 Tbsp. butter*
Salt and Pepper
method
Preheat oven to 400° F.
Cut two pieces of Parchment Paper, large enough to package fish (about 18-24" long). Fold in half and cut into a half heart shape (so that when unfolded, is a heart shape). Open up parchment heart and place on flat surface.
Cut lemon in half. Reserve one half for juice and with the other half, slice into really thin slices.
Place lemon slices in center of each parchment paper, just to the right the fold. Top with Tilapia fillet. Season fish well with salt and pepper. Top each fillet with crabmeat and shrimp.
Sprinkle each with minced garlic, white wine and juice from the reserved half lemon. Place asparagus spears on top and top it all with a pat of butter. Add a bit of fresh ground pepper and a bit more salt, if you like. (*Alternate method if you want to take the time and don't mind another dirty pan: melt butter in saute pan and saute garlic. Add wine and juice from the reserved half lemon to the pan and then pour evenly over each fillet instead.)
Fold parchment top over and, starting at the top of the heart, start making small, overlapping folds along the side to seal the packet. When you get to the point of the heart, twist and tuck under. Transfer to a baking sheet and bake for 15-20 minutes (depending on fish thickness).
Cut open package (watch for escaping steam!) and enjoy right from the package!
http://www.fortysomething.ca/2008/02/tilapia_crab_and_asparagus_en.php