- Prep time
- 10 minutes PT10M
- Cook time
- 15 minutes PT15M
- Serves 2
Enjoy the lean protein in this healthy and easy to prepare dish for any night of the week.
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon fresh dill, chopped
- ¼ teaspoon lemon zest, chopped
- 2, 8 oz. Mahi-Mahi fillets
- 1 tablespoon olive oil Kosher or sea salt and cracked black pepper to taste
Preheat oven to 400°F.
Mix onion powder, garlic powder, dill and lemon zest together.
Lay two 12" x 13" pieces of aluminum foil on countertop. Place each fillet near center and sprinkle evenly with dill mixture. Season fish lightly with salt and pepper then drizzle with olive oil. Fold aluminum in half over the top of fillet. Roll foil back towards fillet, then fold in sides to form an envelope.
Transfer foil packets onto a sheet pan, then into the oven. Bake 15 minutes, remove from oven and let stand 2-3 minutes before opening. Serve hot.
Techniques used in this recipe:
- papillote, en
- papillote, en (Fr.): a moist-heat cooking method similar to steaming, in which items are enclosed in parchment and cooked in oven. The parchment is folded and sealed with a paste made of flour and water. Often times aromatics such as citrus zest, herbs, leeks, lemongrass, mirepoix and wine are added.
- chop (I)
- chop (I): to cut into pieces of roughly the same size.
- <strong>zest:</strong> colored part of the peel of citrus fruit which contains flavorful oils.
- <p><strong>mahimahi:</strong> a firm-fleshed Atlantic and Pacific fish with a light, delicate flavor, suitable to all cooking methods. (Also called dolphin fish or dorado.)</p>
- <strong>fillet/filet:</strong> a boneless cut of meat, fish, or poultry.
- dill weed
- <p><strong>dill weed:</strong> commonly referred to as dill the plant is tall and wispy normally attaining a height of 3 to 6 feet. The plant is bright green in color and speckled with yellow blossoms. Dill has a delightful, delicate bouquet and enhances rather than dominates food.</p><p>It is ideal for sauces and seafood and also compliments egg, cheeses, and salads.</p>
Sauvignon Blanc is taut, supple and herbal. With high acidity and aromas of tea, meadow and green herb, Sauvignon Blanc has a suitable name derived from the French "sauvage", meaning "wild".