Mahi Mahi in Parchment

Minimal prep and cleanup to create this moist fish with  a healthy side of veggies.  Easier than steaming!

INGREDIENTS

• 2 Mahi Mahi fillets
• 1 large leaf of green chard, chiffonade
• 4 baby carrots, cut into 6 matchstick pieces each
• 1/3 zucchini, diced
• 4 dried shitake mushrooms, rehydrated and sliced
• 4 baby tomatoes, cut in halves
• 2 cloves garlic, thinly sliced
• 1 inch knob peeled ginger, thinly sliced into matchsticks
• 1 green onion, sliced into 1 inch pieces
• 4 tsp soy sauce
• 4 tsp sesame oil
• 2 tsp agave

DIRECTIONS

1. Divide the green chard into 2 equal portions and place on 2 sheets of parchment paper
2. Place once mahi mahi fillet over each bed of chard. Pepper to taste.
3. Top fillets with carrots, tomatoes, mushrooms, zucchini ginger and garlic
4. Combine soy sauce, sesame oil and agave in a small town and spoon over the fillet and veggies
5. Top with green onion
6. Place a second sheet of parchment on top of each fillet.  Proceed to fold the sheets together to form a packet, with no gaps or holes
7. Place packets onto a baking sheet
8. Bake at 400 degrees for 15 minutes
9. Once done, open the packets on a plate and spoon the sauce over the fish and veggies

Mahi Mahi Salad with Ginger Soy Dressing

Made this for me and my dad

Mahi Mahi Basting Sauce:

• Sesame Oil
• Agave Syrup
• Rice Vinegar
• Garlic Powder
• Soy Sauce

Combine ingredients in a small bowl.  Baste first side of the fish, then place fish basted side down in a skillet over med-high heat.  Baste the top side. Turn after 5 minutes and once first side is browned.  Continue cooking and basting till completely cooked (about 10 minutes)

Dressing:

• Sesame Oil
• Grated Ginger
• Lime Juice
• Mustard
• Agave Syrup
• Soy Sauce
• Pepper