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Mahi-Mahi en Papillote

French cuisine inspires delicately steamed spring vegetables, fresh herbs, and mahi-mahi. A simple recipe that’s sure to impress family and friends.

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Ingredients:

  • 1 cup matchstick carrots
  • ¾ cup onion, sliced vertically
  • 1 medium zucchini, julienned
  • ¾ cup asparagus, 1-in. cuts
  • 1 medium bell pepper, thin strips
  • 1 tsp. fresh tarragon, minced
  • ½ tsp. dried chervil
  • 3 mahi-mahi filets (4 oz. each)
  • 3 tsp. butter or butter substitute
  • Salt and black pepper
  • 6 tbsp. white wine

Directions:

  1. Preheat oven to 350°.
  2. Toss all vegetables and herbs together in large mixing bowl. Melt 1 tsp. butter, set aside.
  3. Cut 3 sheets of parchment paper (16 inches in length), fold in half, and then open. Place 1 cup vegetable mixture to one side of the fold. Coat one piece of fish with melted butter and season with salt and pepper. Place fish on top of vegetables. Top with 1 tsp. of butter and sprinkle 2 tbsp. wine. Top fish with ¼ cup of additional vegetable mixture.
  4. Gently fold the parchment paper over the fish and seal by making small folds all the way around. Tuck final fold under the packet. (Packet will be in half-circle shape). Repeat with remaining fish filets.
  5. Place all three packets on baking sheet. Bake for 20 minutes. Allow to set for 5 minutes. Serve.
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