---------- Recipe via Meal-Master (tm) v8.02
       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
   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