Margarita Tilapia en Papillote

½ cup tequila

1 red onion, sliced in thin rounds

4 tilapia fillets (6 ounces each)

Salt and pepper to taste

1 lime, thinly sliced

1 large round tomato, chopped

1 jalapeno, seeded, minced

½ cup packed cilantro leaves

Heat oven to 350 degrees.

In a small saucepan, bring the tequila to a boil. Immediately remove from heat and let cool. (This step boils off the alcohol, which would impart a bitter flavor to the fish.)

Cut parchment paper into four rectangles about 8-by-12-inches. Fold in half, then open up and place on a flat surface so that the fold is parallel to you.

Place a few rounds of red onions on the parchment, just below the fold. Set the fish on top of the onions. Season with salt and pepper.

Next, top the fish with 2 slices of lime, a small handful of diced tomatoes, and a pinch of jalapeno. Top with chopped cilantro, then drizzle with a splash of the cooled tequila.

Fold the paper over the fish. Starting at the fold, crimp over the open edges of the parchment, letting each crimp overlap the previous crimp. When you are all the way around, the parchment should be sealed. Fold the last crimp under the packet. Repeat for the remaining packets. Place on a baking sheet and bake for 15 minutes.

Serve the packets directly on a plate, letting your guests tear open their own packets.

Serves four.

Jeff Schiestel, Jeff Can Cook? Catering Inc., Schaumburg