Mahi Mahi en Papillote

Mahi Mahi en Papillote
Yields 4
Mahi-mahi is a delicate white fish and calls for delicate cooking techniques. This cooking technique is called en papillote, French for “in paper” or “in parchment.”
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  1. 4 one-inch thick mahi mahi filets (4-6 ounces each)
  2. 4 sheets of parchment paper
  3. 1 leek, rinsed, cleaned, and sliced
  4. 1 carrot, peeled and julienned
  5. 1 celery stalk, thinly sliced on the diagonal
  6. Multi-colored bell pepper strips (I use green, yellow, orange, and red peppers.)
  7. 1 lemon, thinly sliced
  8. 4 Tbsp. unsalted butter
  9. Sea salt and freshly ground pepper – a bare sprinkling
  10. Old Bay seasoning
  11. 1 cup Chardonnay
  1. Take a sheet of parchment paper large enough to hold your filet and a sprinkling of vegetables and fold it in half. With the folded side as the base, cut a heart shape out of the parchment paper.
  2. Place each mahi mahi filet next to the fold in parchment paper, in the large part of the heart.
  3. Divide leek, carrot, pepper, butter, and lemon slices on top of the filets. Sprinkle a little Old Bay seasoning, sea salt, and freshly ground pepper over top.
  4. Beginning at the round end, start crimping the parchment paper. When you get almost to the end, pour ¼ cup of the wine into each package. Continue crimping until you reach the end, sealing the pouch.
  5. Place pouches on baking sheet and bake in a 350° oven for about 22 minutes. Open pouches, taking time to enjoy the amazing aromas wafting out.
  1. Cooking en papillote is a very versatile method of cooking. All you need is a basic understanding of your ingredients so you know what flavors and seasonings work together. This method can be used to cook flounder, cod, grouper, and rockfish, each time varying the ingredients in the package for whatever flavor combinations wanted.
  2. There’s inherent beauty in cooking “en papillote.” It’s a moist-heat cooking method in which the food is put in a folded package, sealed, and baked. The food is gently steamed and cooked in its own juices. The parchment envelope/pouch inflates as the hot air inside expands. The flavors of all the ingredients are swept up into the package, mingling and swirling all around, intensifying. Essentially, the ingredients are cooked in flavored, scented air and form a sauce of their own essence
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