If you're a fan of the menu at this American chain of restaurants which serves a variety of foods such as burgers, steaks, pasta, and seafood then you'll love this collection of copycat recipes.
Tilapia En Papillote With Asparagus & Shrimp
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- #26426
Surf and surf is the new surf and turf. Shrimp and tilapia are the stars of the show here, but asparagus adds some colorful contrast and a lemony butter really ties everything together.
serves/makes:
ready in:
under 30 minutes
under 30 minutes
3 reviews
ingredients
1/2 pound thin or medium asparagus
2 tablespoons unsalted butter, softened
1 lemon, grated zest
salt and freshly ground pepper, to taste
1 1/2 pound tilapia fillets
2 tablespoons fresh lemon juice
2 ounces tiny cooked shrimp, rinsed and drained
directions
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 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.
Recipe Source: Jay Harlow writing in the San Francisco Chronicle, 3/18/92.
added by
kimjackson
nutrition data
240 calories, 9 grams fat, 4 grams carbohydrates, 40 grams protein per serving. This recipe is low in sodium. This recipe is low in carbs.
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reviews & comments
December 17, 2016
I've been trying to shed a few pounds, and this recipe was perfect. Low in fat and easy to make. Instead of blanching the asparagus, I bought them in the microwavable bag and steamed them. Very convenient! I'll come back to this recipe until those darn ten pounds are gone!
February 11, 2009
I happened to have some tilapia, small Maine shrimp and asparagus and did a quick search on the 'net and fell upon this recipe. It was terrific. Easy to prepare and delicious. I served it with brown basmati rice and added some spinach to the "green" layer. I also substituted "I can't believe it's not butter" for the butter and added a couple of shakes of a seafood seasoning. I think I ended up cooking it for a bit longer. I live in New England where Dec-Feb. is shrimp season and these were a wonderful addition to the package. A definite keeper for my recipe file.
June 7, 2008
I decided to make it at the firehouse and it was amazing. I managed to feed 8 of us for $28 with this meal. The fish was perfect but I decided to make a salsa to add on top and I think it made it even better. The salsa was made of fresh minced garlic, tomatoes, cilantro, olive oil, and sea salt. Add some jasmine rice and the guys had to admit it tasted good for a fairly healthy meal. They even suggested I be full time cook. I don't think so!