Mahi en Papillote? Sounds fancy, right? I promise, it’s a quick weeknight dinner that can be on the table in less than 20 minutes. You’re going to want to “en papillote” everything after this!
This recipe featuring blood oranges was crafted for my friends at Country Hill Cottage. They reached out about doing a YouTube collaboration and I was all too happy to oblige. Their blood orange creme brulee would be a stellar accompaniment to this Mahi en Papillote!
En Papillote is simply cooking food in a paper pocket, made by rolling up parchment. Want to see how it’s done? Head to YouTube!
You can get creative with this recipe, incorporating other citrus as desired or other herbs. But, the mahi is great for cooking parchment because it’s a firm, meaty fish. The parchment is perfect for cooking, too, because it helps maintain the moisture. It’s a tasty flavor locker.
- 8 oz mahi
- 2 blood orange
- ½ red onion (1/4 sliced, ¼ diced)
- ½ cup cilantro, divided
- 3 Tbs oil
- salt and pepper
- 2 tsp garlic chile paste
- Preheat oven to 375F.
- Place a piece of parchment paper on a clean work surface and place several slices of red onion in the center, then top with one 4 oz piece of mahi.
- Glaze the top of the mahi with 1 tsp garlic chile paste, season with salt and pepper and a drizzle of 1 tsp of oil, then top with 1 Tbs cilantro and 2 slices of blood orange.
- Roll up the sides of the paper so as to create a sealed pocket around the fish. Repeat with another piece of fish.
- Dice up remaining orange, onion, and cilantro and add in remaining oil and some salt and pepper to taste and place in a small bowl as a salsa.
- Place the parchment wrapped mahi in the oven at 375F for 8 minutes, then remove from paper and serve, topped with salsa.