mahi mahi papillote

December 7, 2010 § 1 Comment

there was a request for a few simple meals, here is the first, mahi mahi papillote. papillote is a french method of cooking food in a pouch. i adapted this recipe from an episode of good eats with alton brown. there are several things i like about a papillote, it’s healthy, it effortlessly includes vegetables, you can change it up to suit your mood and my favorite, there is minimal clean up. i picked up the mahi mahi at costco and i used some vegetables i had around the kitchen. i went for an asian inspired marinade, however, feel free to let your mood guide you. disclaimer, it dawned on my that i am the type of cook that adds a little of this and a little of that…i’m not so good at recording measurements while i cook. i realize i am going to have to get better at that if i am going to be sharing what i make with you. so please, bear with me.


adapted from alton brown

1 lb of mahi mahi or whatever fish is available to you

handful of cleaned julienned snow peas

2 julienned carrots

2 julienned celery stalks

2 julienned asparagus spears

1/4 thinly sliced onion

1/4 thinly sliced red onion

1 slice of ginger

for marinade

3 tbsp soy sauce

1 tsp mirin

1 tsp rice wine vinegar

1/4 tsp sesame oil

1 clove minced garlic

1 tsp minced cilantro

pepper to taste

preheat oven to 400 degrees F

for marinade, whisk all ingredients together in a small bowl, taste and adjust seasoning as needed. place fish and marinade in a zip top bag and let it hang out while you prep the veggies.

prepare the parchment paper that you will wrap everything up in. it should look something like this. i have to be honest, it took my a few goes with the parchment pouch. i ended up watching alton’s show to gather some courage after my failed attempts. i ended up using the heart method. take a piece of parchment about 20″ long fold it in half and then cut out a heart. place veggies and ginger down on one half of the heart. keep in mind this bed of vegetables will hold up the fish while it steams. spoon some of the marinade over the bed of vegetables, place fish on the bed of veggies. close up parchment heart. place pouch on baking sheet and bake for about 30 minutes.


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