Mahi Mahi En Papillote with lemon and herbs

“Fresh fiiiiiish” hollers the portly and comically severe fish man at the farmer’s market. I seriously laugh out loud every time his deep voice bellows this phrase. It reminds me of an old school disney movie though I can’t remember which (The Little Mermaid, maybe?). Though his advertising tactic is funny, this fish is no joke. This week I scored some uber fresh mahi mahi.

I don’t know about you guys, but you may have noticed that I prefer simple ideas for preparing food that can easily be amended for whatever fresh ingredients I have on hand. I’m not much on long-winded recipes requiring epic preparations and absurd quantities of dirty dishes. I like the natural flavors of the foods I eat and prefer to prepare them in ways that allows that taste to come forward, rather than mask it beneath other strong flavors. This is no exception.

Mahi Mahi En Papillote

• on a large sheet of parchment paper, arrange a bed of lemons (or oranges if you’re feeling sweet;)

• place fish on top of the citrus bed. Sprinkle with sea salt and your preferred seafood herbs, I used a bit of celery salt, dried thyme and red and black pepper

• throw a few dried bay leaves in the mix, drizzle with olive oil, and fold the parchment into a nice little pouch.

• bake at 450 degrees for 12 minutes or so.

*optional* open parchment and broil for a minute or so (depending on your broiler as they vary widely) for a golden, crisped top.

*optional* garnish with fresh parsley.

 

The result is a moist, delicious melding of flavors. Because the bay leaves and citrus are steamed with the fish, they impart a more subtle flavor than you’d get by just squeezing lemon on seafood or putting crushed leaves on the fish. Delicate and balanced, not to mention pretty damn healthy. It’s a winner!

 

food photographer, food photography, los angeles, crystal cartier