Fish en Papillote

I picked up a copy of Cook's Illustrated when I was in DC. I'd never really looked at it before. I am intrigued. The tone is forthright, conversational; the approach is empirical. They try things; they tell you what worked and what didn't.
Tonight I tried two of their recipes. Or, I followed some hints and remade a couple of their recipes.
One is Fish en Papillote. Here's what I did:
I bought 1/2 pound of fresh pollock and 1/2 pound of Maine shrimp (qv). Each was $3.99 per pound. I mixed the shrimp with cubed pollack, cut about the size of the shrimp, added chopped baby bok choy (two small heads) and 1/4 of a white onion, also chopped and mixed with a bit of sesame oil and a few drops of hot sesame oil and sweated in the microwave for a couple of minutes. I added the juice from 1/2 a lime and divided the mixture onto three sheets of aluminum foil, covered each sheet with another sheet, and crimped the edges to make three packages. (Eric reminded me that aluminum was a suspected contributor to Alzheimers -- I'll try parchment the next time.)
Since I was going to put them into a hot oven to cook I decided to try Cooks Illustrated's method for rice, slightly altered. I started long grain brown rice in a heavy metal pot on the top of the stove, added a couple of tablespoons of chopped ginger (it gives the rice a great flavor), and when the rice was simmering, the laundry was folded, and the oven was hot, transferred the rice to the oven.
When the rice was cooked (a bit over cooked, in fact), I turned the oven to 450, waited a minute or so, and put the papillotes in the oven on a rimmed baking tray (they can get pretty full of liquid). I left them in for about 15 minutes and served one per person. They were excellent -- full of juices that flavored the rice, tasty, not overcooked. I was quite delighted and ready to learn how to fold parchment, even though Cook's compares it to having to do origami.
I served it with asparagus, two pounds of it to make up for the skimpiness of the dinner, which I cooked in the microwave in two minute intervals -- three in all, I think. The microwave cooks from the inside out -- the asparagus was warm and tender and crisp.
Check out Cook's. The idea for the fish and the rice came from the April 2009 issue.