Mahi en Papillote
I love fish but have a hard time figuring out how to cook it. I just recently discovered cooking “en papillote” (in paper) and this is a great way to easily cook fish. I did a bit of research and found a few recipes I decided to use to create the recipe below. The fish cooked rather nicely but Joe said it was a little bland so I increased the salt and pepper seasoning as well as added the red pepper flakes.
Ingredients
- Mahi Fillet (skin removed)
- 2 small Bok Choy cut in half
- 1/2 Red Onion thinly sliced
- 2 cloves garlic thinly sliced
- 2 limes
- Fresh Ginger
- Olive Oil
- Salt and Pepper
- Red pepper flakes
Directions
- Preheat oven to 450 degrees
- Place parchment paper on a rimmed baking sheet. Fold paper in half width-wise.
- Place bok choy on half of the paper then put mahi on top of the bok choy.
- Brush olive oil on both bok choy and mahi. Add salt and pepper (be fairly generous)
- Mix together red onion, garlic, juice and zest from limes and freshly grated ginger.
- Pour mixture over fish and bok choy.
- Season with red pepper flakes (adjust according to how spicy you like things)
- Fold over the parchment paper covering the fish.
- Fold along the edge of the paper creating a packet. (Here’s a tutorial on how to fold en papillote)
- Bake for 10 – 12 minutes.
- Cut open the packet (being cautious of the steam) and enjoy.
I served our Mahi with a side salad and it was delicious and very filling.
