You'll need: 8 small tilapia fillets (about 3-4 oz ea; room temperature), 12 med shrimp (shells removed, de-veined, tails left on, room temperature), 2 Tbsp butter, 2 Tbsp olive oil, 2 cloves of garlic (very thinly sliced), 1/8 onion or small shallot (skins removed, thinly diced into rings), 8 sprigs fresh rosemary, 2 Tbsp sundried tomatoes, 2 artichoke hearts (cut into about 16 slices), 1 lemon (zest and juice), salt and pepper to taste, AND four 12"x12" pieces of parchment paper and butcher tie (8 strings about 8" each).
How to prepare: Saute the olive oil, onions and garlic in a saute pan for about 3 min, stirring regularly, on medium heat. Set the garlic and onions in a preparation bowl and set aside. Lay down a piece of parchment paper on a clean work surface. Layer the following items in the middle of the sheet: tilapia, 1/2 Tbsp butter, salt and pepper, garlic and onions, shrimp, tomatoes, artichoke, 1/4 of the lemon zest and juice. Place the rosemary lengthwise on each side of the tilapia. Wrap the paper around tilapia and tie the 2 ends (like a tootsie roll wrapper). Repeat with the other 3. Trim ends of wrapper if necessary. Place in a 375 degree F oven for 10-12 min. Each person can individually open his dinner package. Place all wrapped fish packets on a serving platter atop rice, vegetables or potatoes; or place each directly on serving plates. Note, I recommend a lovely chardonnay with this!
Note - for an extra zing of flavor, feel free to thinly slice up a small handful of kalamata olives and place those on top of the fish ingredients in the parchment paper as well.
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