Photo: Asian-Style Baked Mahi Mahi Recipe
Ingredients
- 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
Directions
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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By cook gee
on March 11, 2013
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This was a very disappointing dish. The fish was flavorless we will not be doing this recipe again because I have no idea how to go about saving it. I will go another direction and see what happens.
Plus, Mahi Mahi isn't what I would call inexpensive.
By 2bad4u
on January 21, 2013
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Too much time involved for such a bland tasting meal. We did this recipe twice thinking we did something wrong, but apparently we didn't. The cooking times were wrong, the fish was bland. It didn't remind meof the Thai food I had in India. Very disappointed in this one.
By aakozy
El Portal, FL
on January 14, 2013
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Flavor on the Mahi was outstanding! On TV I saw Guy prepare this dish with wasabi-garlic mashed potatoes, which I love, but I wanted to stay more in the Thai style so I used some of the left-over coconut milk to make some rice. We also had some green papaya in the backyard, so we also served it with a side of green papaya salad, which complimented the favors in the Mahi marinade. Overall, lite and refreshing dinner! We cook a lot of Thai and a lot of fish (this one happen to be fresh caught by my husband, and we'll definitely be making this again.
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