This poached Mahi mahi recipe offers a healthy and flavorful alternative to frying fish. By preserving the natural juices and infusing flavor through the marinade, this cooking method allows the fish’s natural flavors to shine. This fish is also known as Dolphin or Coryphaena hippurus, is a top-feeding fish commonly found in the wild sub-tropical waters of the Atlantic Ocean and the Gulf of Mexico. It boasts numerous health benefits, including anti-inflammatory properties, and is rich in Omega-3, iron, and selenium.

I have used this cooking method many times to prepare various types of fish. While my favorite is Branzino, I have also successfully cooked Dover sole, red snapper, grouper,and other delicate fish using this technique.

Once you’ve mastered the art of folding and tying parchment paper to create a disposable pouch, this recipe is quite simple for cooking perfect fish fillets. The parchment pouch not only elevates the presentation of the dish but also simplifies cleanup as it is disposable.

To prepare the parchment paper cooking vessel, you can add the marinade and vegetables, then bake and serve.

Mahi Mahi Ingredients:

• 1 lb Mahi Fillets
• 1 12 oz pkg Sweet Cherry Tomatoes
• 2 cloves Fresh Garlic
• 1/4 Cup Sliced Black Olives
• 1 tbsp Capers
• ¼ Cup Olive oil
• ¼ Cup Dry White Wine
• 4 tbsp Unsalted Butter
• 1 Juice from 1 Lemon
• 1 tbsp fresh chopped Parsley

Instructions:

• Fold the parchment paper in an accordion fashion, and tie the ends with cooking twine. (Refer to Video)
• Cut the tomatoes in halves, and add oil, wine, parsley, capers, olives, and garlic (use a press on mince by hand) in a large mixing bowl. Mix thoroughly
• Place Mahi mahi fillets one in each paper pouch. Top with vegetable mixture
• Add butter on top, and squeeze lemon juice on each filet
• Unfold parchment paper to cover fish completely (see video)
• Bake at 350° F for 30 minutes