Thursday, August 11, 2011

Mahi Mahi in Parchment

Full disclosure: This fish was made a long time ago... like in April. I haven't posted it until now because I had other recipes going on, and the pictures got lost in the crowd. However, this is a great way to prepare mahi mahi, and I promise you won't be disappointed. If you are, the problem is you - not my method. I tease... I tease...
(This is on the Medium Bar Pan from the Stoneware Collection.)

Mahi Mahi in Parchment

4 (6-oz.) mahi mahi fillets
1/2 tsp. salt
1 tsp. fresh ground pepper
12 thin lemon slices (about 1 1/2 lemons)
4 tsp. olive oil, divided

Preheat oven to 425 degrees.

Cut 4 pieces of parchment paper. Fold each in half crosswise, and draw a large heart half on each piece, with the fold being the center. Cut out the heart, and open.

Sprinkle both sides of fillets with salt and pepper, and place each near the fold of parchment paper. Top with 3 lemon slices; drizzle with 1 tsp. oil. Starting at the top of the heart, fold edges of parchment, sealing edges with narrow folds. Twist the end tip to secure tightly.

Place packets on stoneware, and bake 12 minutes - 15 minutes, or until fish flakes easily with a fork.

So my fabulous friend Rebecca made this meal with me, and we had a blast together. What you see here is a piece of Parchment Paper that wasn't cut large enough for the fish. Scroll down to see how this was used in a "craft" instead. You might recognize Rebecca from other posts such as Strawberry Amaretto Pastries and Cheese Grits. You might even be observant enough to see that she's dressed the same. Yes, all three recipes were nailed the same night. Such a great meal with a great friend!

Rebecca is all about slicing the lemons perfectly, and her mission will be accomplished with the 5" Santoku from the Forged Cutlery Collection. She's using it on the Cutting Board, a go-to piece for all meal preparation. Notice those fab grips on the sides to keep the board from sliding!

Ok, so it's kind of embarrassing to reveal just how simple this recipe is, but everyone needs a few of these in the arsenal. Otherwise, you'd be forced to eat out every night, and that makes you fat and broke. Moving on... freshly ground black pepper is a key ingredient in this recipe because, well, you've only got five ingredients to work with. The Salt and Pepper from the Pampered Pantry have changed the way I cook. Yes, things can taste great with nothing more than quality salt, quality pepper, and fresh lemons. I'm using a Bamboo Grinder because it not only does the job well, but it looks cool, too.

Read above for the packet method, but this is really easy. Just fold the packet together, and you're set. This is laid on the Large Grooved Cutting Board in case there's any dripping. The deep groove around the edges will catch anything wanting to get away, and then the whole thing can go in the dishwasher. Love this cutting board! Rebecca and I cut the recipe in half since there were only two of us eating, so we baked the fish on the Medium Bar Pan from the Stoneware Collection. With four pieces, I'd suggest the Large Bar Pan instead.

Ok, are you impressed? Were it not for the cheese grits, this would be the healthiest meal ever. Instead, it's just the best tasting. The fish is displayed on a Small Square Plate from the Simple Additions Collection. You know what they say about small plates and how they help you eat less? Yep, that's all true.

And Rebecca put her wasted parchment paper to good use...

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