Baked Asian Mahi Mahi Packets
A spin on fish en papillote, which is a fancy way to say flaky fork tender mahi mahi baked in parchment paper. The packets are filled with stand out Asian flavors which make for a completely mouth watering dish.
Servings: 2
Calories: 169kcal
Ingredients
- 2 6-8 oz mahi mahi filets
- 1 head baby bok choy bottom trimmed and cut into 4ths
- 1/4 cup matchstick carrots
- 10 snow peas roughly chopped
- 4 shiitake mushrooms or baby portabellas, sliced
Sauce
- 2 tbsp low sodium soy sauce
- 1 tbsp rice wine vinegar
- 1/8 tsp ground ginger
- 1/4 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp ground pepper
- 1/2 tsp cornstarch
- 1 tbsp honey
- 1 tbsp minced cilantro
- 1 green onion finely chopped
Instructions
- Preheat oven to 375F
- In a small bowl whisk together all the sauce ingredients, set aside.
- In a separate bowl place, carrots, peas, and mushrooms.
- Tear two roughly 18'x13' pieces of parchment paper. Fold in half lengthwise to create a crease, and open.
- Take one piece of parchment, close to the right side of the crease place two pieces of bok choy, spoon 1 tsp of sauce onto bok choy.
- Place a piece of mahi mahi on top of bok choy, and spoon 1/2 tbsp of sauce on top of fish.
- Repeat with other piece of parchment, bok choy, and fish.
- Toss the rest of the sauce in with the bowl of carrots and mixed veggies, until sauce is absorbed. Evenly distribute veggies over both pieces of fish.
- Close the parchment around the fish like a book. Starting from bottom creased corner make 1/4' pleats sealing up the parchment in a half circle shape.
- Place both packets on a large baking sheet. Bake 12-14 minutes. Let sit 1 minute before serving.
Notes
Fish can be served right in parchment on a plate or by placing the contents of the parchment onto a separate plate.
Nutrition
Calories: 169kcal | Carbohydrates: 16g | Protein: 23g | Fat: 1g | Cholesterol: 82mg | Sodium: 1266mg | Potassium: 636mg | Fiber: 2g | Sugar: 11g | Vitamin A: 5505IU | Vitamin C: 30.5mg | Calcium: 84mg | Iron: 2.2mg