Mahi Mahi In Parchment Recipes

MAHI MAHI WITH VEGETABLES & GARLIC-CHIVE BUTTER

Steps:

• Make Butter:
• Place butter in a medium bowl. Add remaining ingredients and stir until well-combined.
• Place butter on sheet or parchment or plastic wrap. Use the parchment or plastic wrap to shape the butter into a log and wrap it tightly. Chill until firm, about an hour.
• Make Fish:
• Preheat oven to 400F.
• Fold a large sheet of parchment paper in half. Cut along the seam to create half a heart. Unfold parchment heart and place on baking sheet.
• Place vegetables in a medium bowl. Drizzle with olive oil, crushed red pepper flakes and a big pinch of salt and pepper. Place half the vegetables one one side of each parchment heart. Season fish with salt and pepper and place one fillet on top of each mound of vegetables.
• Arrange two tomato slices on top of each piece of fish.
• Cut two slices of Garlic-Chive Butter, about 1/4-inch thick and place one slice on top of each piece of fish.
• Fold the parchment over and tightly crimp the edges to seal your heart tightly. Repeat with remaining fish filet.
• Bake 15 minutes. Remove from oven and let sit an additional 5 minutes. Use scissors or a sharp knife to cut open the top of the package. Watch out for the steam!

MAHI MAHI IN PARCHMENT

Steps:

• Cut a large heart out of parchment paper.
• Place fish on the bottom half of heart. Top with half of the vegetables, salt and pepper.
• Start at the top of the heart and fold small pleats down the edge of heart to seal. Place on a baking sheet.
• Bake at 400 degreese for about 10 minutes or until fish is done. Cut an X in top to serve.
• WW points
• Serves 2

ASIAN-STYLE BAKED MAHI MAHI

Steps:

• In an ovenproof non-glass baking dish (11 by 8-inch), combine the coconut milk, stock, fish sauce, lime juice, ginger, serrano, garlic, cilantro, and Thai basil. Add the fish, turn to coat, cover, and refrigerate for 30 minutes to 1 hour.
• Preheat the oven to 325 degrees F.
• Remove the fish from the marinade and reserve. Add the vegetables to a small ovenproof dish and cover with the marinade. Cover tightly with aluminum foil and place in the oven for 15 to 20 minutes.
• Once the vegetables are cooked, drain the marinade/cooking liquid into a small saucepot and place over medium-low heat to reduce.
• Pat the fish dry and strain as much liquid from the vegetables without damaging them. In the center of a piece of parchment, place 1/4 of the vegetables, top with 1 portion fish, and 1 slice fresh lime and fold the parchment around the fish and vegetables like a package. Secure with the kitchen string and place on a baking sheet. Repeat with remaining ingredients. Bake for 15 to 20 minutes.
• Remove the packets to individual serving plates, cut open to reveal, and garnish with a sprinkle of fresh cilantro and a wedge of lime.