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Mahi Mahi Catalan en Papillote

I morphed a couple recipes together tonight (along with a little past experience) to prepare this mahi mahi. First, I made a sauce of garlic sauteed in butter and olive oil, then added some oregano, white wine, reduced that, then added diced roma tomatoes and chopped kalamata olives. I bought these cool already-made-into-bags parchment bags at Zupan's that I've used a few times and they are great! I dried off the mahi mahi and salted and peppered it and set it in the parchment bags over about 10 stalks of asparagus each, then spooned the sauce over the fish. I topped that with a couple of very thin slices of lemon, sealed up the bags, and put them in the oven at 375 degrees for about 15 minutes until the fish was flaky. I love this method! One dish, really moist fish, relatively easy, and super healthy.