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

STEAMED MAHI MAHI

Steps:

• Cook the rice as the label directs. Meanwhile, fill a large skillet halfway with water; bring to a boil over medium-high heat. Set the bottom of a stackable bamboo steamer in the water. Sprinkle the scallion whites and 1 teaspoon ginger on a plate that will fit in the steamer basket; set the fish on top and sprinkle with 1/4 teaspoon white pepper. Set in the steamer basket; cover and cook 8 minutes.
• Line another steamer level with parchment; add the bok choy and carrots and set on top of the fish basket. Cover and cook until the fish is cooked through and the vegetables are tender, about 7 more minutes.
• Meanwhile, heat the vegetable oil in a saucepan over medium heat; add the chile, garlic, the remaining ginger and 1/2 teaspoon salt. Cook, swirling the pan, until the garlic and ginger start browning, 2 minutes.
• Remove the baskets. Drain any liquid from the fish; cut into 4 pieces. Drizzle the fish and vegetables with the chile oil and soy sauce; top with the scallion greens and season with white pepper. Serve with the rice.

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.

TOMATO BASIL MAHI MAHI

Steps:

• Preheat oven to 375 degrees.
• Place parchment paper on baking sheet, and mahi in middle of paper.
• Dust paprika over fish to help browning.
• Squeeze lemon juice and spread chopped garlic over fish.
• Slice tomato and arrange on top of fish, then drizzle with oil and vinegar.
• Sprinkle fresh basil and salt and pepper to taste.
• Fold paper over fish to make a pouch (you can secure with toothpicks) and bake at 375 degrees for 15-17 minutes.
• Tomatoes should be cooked and fish opaque.

GREEK-STYLE MAHI MAHI

Steps:

• Preheat broiler.
• Toss tomatoes with 2 tablespoons oil, vinegar, and 1/2 teaspoon salt.
• Line a broiler pan or small 4-sided sheet pan with foil or parchment paper and lightly oil foil. Put fish, skin sides down, on pan and season with 1/4 teaspoon each of salt and pepper.
• Whisk together mayonnaise, feta, herbs, and lemon juice and spread over top of fish. Put 2 lemon slices (slightly overlapping) on center of each fillet. Drizzle lemon slices with remaining 2 teaspoons oil.
• Broil fish 8 inches from heat until just cooked through, 14 to 16 minutes. If topping browns before fish is cooked, cover loosely with foil. Serve fish with tomatoes.
• Serve with:
• toasted orzo with saffron and fennel