MAHI-MAHI En Papillote & Chimichurri

Dishplay_it with Myriam
by Dishplay_it with Myriam
2 servings
30 min

Hello foodie friends,


Summer is almost over and before we head to fall recipes and comforting dishes to warm your soul, here is my new fish recipe: Mahi- Mahi en papillote in chimichurri sauce. En papillote, or al cartoccio in Italian, is a method of cooking where you use parchment paper to create pouches or kind of envelopes to bake your favorite veggies, fish or meats to perfection. The meats cooks in its own steam and juices from the meats stays in the pouch creating a delicious meal.


This recipe combines two of my favorite things: chimichurri and mahi-mahi. The combination of the tangy sauce used as marinade elevates the flavor of this flaky meaty fish. Then i used a piece of parchment paper about 15 x 15 inches, add a layer of herbed rice (simply mixed white cooked rice and herbs of choice) add the piece of fish, add chimichurri sauce, tomatoes, slices of lime and more herbs.

Absolutely delicious!

Here are the ingredients for this simple and delicious 30 minutes meals.

You may use cauliflower rice, veggies or thinly sliced potatoes. Add the tomatoes and thinly sliced limes or lemons and fresh parsley.

Then grab both ends, bring it together and fold then the ends under the fish. Onto a baking dish and bake for 20 minutes at 375 degrees.

The presentation is impeccable to impress your guest at your next hosted dinner. It is a fun hands on dinner, as each guest can open the pouch and release the amazing aromas coming out from the pouch.

I hope you enjoy this recipe, please like and comment below.


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MAHI-MAHI En Papillote & Chimichurri
Recipe details
  • 2  servings
  • Prep time: 10 Minutes Cook time: 20 Minutes Total time: 30 min
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Ingredients

  • 2 pieces of Wild Mahi-Mahi fillets
  • 2 pieces of parchment paper about 15x15 inches
  • 2 cups of cooked rice
  • 6 slices of lime or lemon
  • 8 cherry tomatoes
  • 1 Tbsp of chopped parsley
  • 1 Tbsp of chopped dill
  • 2 Tbsp of Olive oil
  • 1 Tsp of @Borsari seasoning salt (or just salt)
  • 4 Tbsp of chimichurri sauce ( recipe in previous post)
  • 2 Tbsp of Achiote oil or just avocado oil
Instructions

Start by pre-heating the oven at 375 degrees.
In a bowl mix the cooked warm rice and the chopped herbs with the olive oil and set aside
Season the fish: drizzle a little bit of avocado oil or if you have it achiote oil ( will be posting recipe for this oil), then add the seasoning salt and 1 tbsp of chimichurri sauce over the fish
Then grab the piece of parchment and lay them flat over the counter.
Pour about 1 cup of the herbed rice in the center and add the seasoned fish fillet over the rice
Add the tomatoes, slices of lime and fresh parsley.
Then gently close the pouches by holding both ends and bring to center, fold the ends to close it and then fold the end under the fish.
In a baking dish add the fish pouches and bake for 20 minutes.
Tips
  • When ready, place the fish pouches into a serving dish and gently open the pouches. First open with scissors to avoid getting burn from the steam.
Dishplay_it with Myriam
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