Tilapia en Papillote with Mango, Ginger, Lime & Cilantro

Presented by Chef Jill Aker-Ray

Yield:  Four Servings

4 skinless tilapia fillets(6 oz. each)

1 large mango-peeled, pitted and cut into strips

1/3 cup fresh cilantro

1 medium jalapeno-cut into small circles with skin and seeds removed


lime-zested - then remaining lime cut into small slices

1 clove minced garlic or shallot

Coarse salt and black pepper (to taste)

2 tablespoons extra virgin olive oil

Preheat oven to 400 degrees.

Cut 4 pieces of parchment paper to 18 inches long. Place mango wedges onto parchment pieces evenly. Top each with one fillet of tilapia (or other firm, mild white fish), lime slices, garlic, ginger, jalapeno, lime zest and salt and pepper. Drizzle with olive oil and salt and pepper.

Bring long ends of paper together and fold down 3 times to make a seam. Tuck ends under packet to secure and tie with butcher s twine like a package.

Bake for 12 minutes on a baking sheet. Remove from oven and serve packet closed on a plate or in a bowl.

The aroma, flavor and waft of steam are a delightful experience!!

NOTE: This classic French cooking technique has endless possibilities and can even be done in foil on the grill or in the oven in a simple paper bag!! You can substitute salmon and add green beans, lemon zest and capers instead. You can also substitute snapper or sea bass and make a Vera Cruz Style Sauce (a combination of tomatoes, green olives, onions, capers, green chiles, cilantro and citrus juices-cooked on the stove then poured over fish before baking).