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Mahi Mahi en Papillote

by SusySedano  |  May 24, 2012

Mahi Mahi en Papillote
  1. PREP
  2. 15 m
  • COOK
  • 30 m
  • TOTAL
  • 45 m

Delicious and fast dinner - tons of veggies - lean protein - this will be your new summer favorite.

INGREDIENTS

SERVES 2

  • 8 oz Mahi- Mahi
  • 3 cups Zucchini
  • 2 cups Yellow Squash
  • 1 cup Onions
  • 1 cup Cherry Tomatoes (red)
  • 1 whole yiel LEMON Juice, Fresh Squeezed
  • 2 tbsp Balsamic Vinegar

DIRECTIONS

1 Heat your oven to 350
2 Spray cherry tomatoes with non stick spray and drizzle with balsamic vinegar. Roast for 10-15 minutes.
3 Clean the fish and salt and pepper to taste.
4 Using a mandolin or knife, slice the zucchini and squash on the bias into thin pieces.
5 Dice onion and cook down until translucent and aromatic.
6 Using two pieces of foil.
7 On one piece of foil place the zucchini, squash, onion, tomato, then place the fish on top. Drizzle with balsamic vinegar or vinegar of your choice. Enclose the vegetables in fish with the second piece of foil and seal tightly but leaving room for air/steam to cook the fish.
8 Place on cookie sheet and into oven for 15 minutes.
9 Remove from oven.
10 Turn Broiler on.
11 Remove the top piece of foil and place the fish and vegetables for a few minutes to crisp/brown the fish.
12 Plate and serve immediately.