Bahama Breeze Fish in a Bag These moist and tasty mahi mahi fillets are served over tasty vegetables.
- 2 sheets parchment paper
- 2 fresh mahi-mahi fillets
- 1 teaspoon Adobo seasoning
- 1/4 teaspoon ground annatto seed Vegetable Saute (page 13)
- 4 slices vine ripened tomato
- 4 sprigs fresh thyme
1. Preheat oven to 350 degrees F.
2. Prepare “bags” for fish. Fold a piece of parchment paper in half to make a rectangular shape that is 13 X 18 inches. Cut into a half-circle using kitchen shears. Once unfolded, it should be a full circle. Repeat for the second fillet.
3. Using a sharp fillet knife, slice each mahi fillet diagonally on the bias making 3 pieces of equal size.
4. In small bowl, combine Adobo and ground annatto seed (both available in Latin markets) and sprinkle over both sides of mahi fillets.
5. Begin layering: Unfold parchment and place 2 tablespoons Vegetable Saute on one half of the circle; top with a mahi fillet; top fillet with 4 tablespoons Vegetable Saute and place a slice of tomato on top. Place your second fillet on top of tomato and spoon more Vegetable Saute on top, another tomato slice and top it with the 3rd mahi fillet. Spoon more Vegetable Saute on top and add fresh thyme sprigs. Repeat with other mahi fillets on the second piece of parchment.
6. Finish making “bags”: Bring the remaining side of the parchment over the fish and vegetable layers and begin to seal the edges. Crimp and fold in ½-inch deep and 2-inch wide folds all the way around. Carefully place bags on baking sheet and place in middle of preheated oven. Bake for 18 to 20 minutes. When done, the paper pouch will puff from the steam trapped inside. Carefully unroll an edge (it will be steaming hot) and insert a meat thermometer into the center of a fillet. It should read 150 to 155 degrees F. when done.