Asian-Style Baked Mahi Mahi

Total Time:
1 hr 50 min
20 min
45 min
45 min

4 servings

  • 1 cup coconut milk
  • 1/2 cup low-sodium chicken stock
  • 1 teaspoon fish sauce
  • 1 tablespoon lime juice
  • 1 (2-inch) piece ginger, sliced into coins
  • 1 serrano pepper, seeds removed and minced
  • 1 tablespoon roughly chopped garlic
  • 3/4 cup chopped fresh cilantro leaves, plus more for garnish
  • 1/2 cup fresh Thai basil, chiffonade
  • 4 (6-ounce) portions mahi mahi
  • 1 leek, white part only, cleaned and julienned
  • 1 red bell pepper, julienned
  • 2 large carrots, peeled and julienned
  • 1 lime, sliced into rings, plus 1 lime, cut into wedges, for garnish
  • 1/4 cup chopped fresh cilantro, for garnish
  • Special Equipment:
  • 4 (8 by 10-inch) pieces parchment paper
  • 4 (12-inch) pieces kitchen string
  • In an ovenproof non-glass baking dish (11 by 8-inch), combine the coconut milk, stock, fish sauce, lime juice, ginger, serrano, garlic, cilantro, and Thai basil. Add the fish, turn to coat, cover, and refrigerate for 30 minutes to 1 hour.

  • Preheat the oven to 325 degrees F.

  • Remove the fish from the marinade and reserve. Add the vegetables to a small ovenproof dish and cover with the marinade. Cover tightly with aluminum foil and place in the oven for 15 to 20 minutes.

  • Once the vegetables are cooked, drain the marinade/cooking liquid into a small saucepot and place over medium-low heat to reduce.

  • Pat the fish dry and strain as much liquid from the vegetables without damaging them. In the center of a piece of parchment, place 1/4 of the vegetables, top with 1 portion fish, and 1 slice fresh lime and fold the parchment around the fish and vegetables like a package. Secure with the kitchen string and place on a baking sheet. Repeat with remaining ingredients. Bake for 15 to 20 minutes.

  • Remove the packets to individual serving plates, cut open to reveal, and garnish with a sprinkle of fresh cilantro and a wedge of lime.

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