White Fish En Papillote

Serves 4

• 4 (4-ounce) Tilapia or other white fish fillets
• ¼ teaspoon salt
• 1 tablespoon butter
• 1 (6-ounce) can lump crab meat, drained with liquid reserved
• 4 ounces shrimp meat, fresh or canned
• ½ (2 ounces) small yellow onion lyonnaise cut
• ½ (2 ounces) red bell pepper, julienned
• ¼ cup (2 fluid ounces) reserved crab liquid
• ¼ cup dry white wine
• 3 cloves garlic, minced
• 1 cup heavy cream
• 1 cup (4 ounces) fresh Parmesan cheese, finely grated
• Pinch oregano
• 2 tablespoons Crystal hot sauce

Preheat the oven to 425 degrees F.
Fold 4 (14x12-inch) pieces of parchment paper in half and cut the edges into a half heart shape. Open the cut parchment and place a fillet of fish on one half of each, then season with salt.
Melt the butter in a saucepan over moderately high heat. Add the crab and shrimp, tossing in the butter to coat. Brown slightly, then add the onions and bell peppers, cooking to soften. Remove from the pan and set aside.
Deglaze the pan with the reserved crab liquid, then add the white wine and garlic. Cook and reduce to almost dry. Decrease to moderate heat and add the cream, Parmesan, oregano, and hot sauce, stirring to combine. Cook to reach sauce consistency and coat the back of a spoon. Divide the sauce 4 ways, pouring it over the seasoned fish on the parchment, then top with the sauteed seafood-and-pepper mixture.
white fish en papillote
Fold the parchment over the fish to enclose. Working from one end to the other, fold the paper’s edge to seal. For a tighter seal, brush the edge with egg whites before folding.
Gently transfer the parchment pouches to a sheet pan and place into the preheated oven to bake. Bake for 10 minutes.
For grandiose effect, cut open the parchment pouches in front of your guests, allowing the steam to escape. Serve immediately.