This simple mahi mahi en papillote combines fresh fish, lemon, asparagus, red bell pepper, green onions, and smoked paprika. All perfectly cooked in a single serving parchment paper pouch.
Who doesn’t love opening gifts?
These sweet, flaky mahi mahi, with fresh lemon juice, tender-crisp veggies, and savory butter, are all in their own little parchment packets that guests can open themselves; just like a tasty present!
Mahi mahi en papillote is perfect for family weekday nights, or for serving weekend dinner to guests.
And the best part is that cleanup is a breeze!
Trust me, you’ll love these mahi mahi en papillote.
Table of Contents
Ingredients for mahi mahi en papillote
- Mahi mahi – This fish is quite mild in flavor, slightly sweet, with a faint pink undertone.
- Lemon – Adds a burst of citrus flavor that compliments our fish and veggies.
- Vegetables – Asparagus, bell pepper, and green onions all provide savory flavors and will cook until tender-crisp.
- Butter – This is our fat of choice here. Nothing goes together with fish better than butter!
- Smoked paprika – Smoked paprika is smoky and sweet, but not spicy!
- White wine or vegetable stock – We need a liquid to help steam the fish and the veggies. Feel free to use your favorite dry white wine or vegetable stock.
What is “en papillote?”
“En papillote” is French, and means a food that is cooked, and served in a paper pouch.
Here, we are cooking mahi mahi, but you could also cook chicken breast en papillote or vegetable en papillote.
How to fold the parchment pouch
If you remember making hearts for Valentine’s Day at school, this will be a snap!
Take two 15×24 pieces of parchment paper, and fold them in half.
With a pencil, draw a large half of a heart shape (try to use up as much space as you can, to utilize as much parchment as possible).
Using scissors, cut along the half heart shape and open it up. Look! You made a heart!
Place your parchment hearts on a baking sheet.
Lay one fish filet in the middle, on the right side of the parchment heart, near the crease.
Top each fish filet with 3 thin slices of lemon and equal parts asparagus, bell pepper slices, green onions, and parsley.
Top the vegetables with 1 tablespoon butter, 1 teaspoon smoked paprika, and kosher salt to taste per filet.
Fold the other half of the parchment heart over, and start crimping and cinching the two halves of parchment together starting from the round side, leaving the last 2 inches at the pointed end opened.
In this opening, pour in your dry white wine (or veggie stock).
Carefully fold the last 2 inches of the packet under itself and crimp it tightly so the liquid does not escape.
Alternatives to mahi mahi
If you’re unable to find mahi mahi at your grocery store or fishmonger, no worries!
Tilapia, haddock, cod, and salmon are all excellent choices as well. However, salmon will have a stronger taste than the other white fishes mentioned, so keep that in mind!
You could even do shrimp! Don’t be skimpy–use extra large-sized shrimp, and put 4-5 per pouch.
More fish recipes
- Looking for something spicy? Try my Chipotle Shrimp Fajita Bowls.
- Want to keep it low-carb? Try my Garlic Shrimp Pesto Zoodles.
- Craving some tuna? Try my Tuna Poke Bowls.
- Love easy clean-up? Try my Sheet Pan Lemon Salmon.
Mahi Mahi En Papillote
Ingredients
- 2 mahi mahi fillets
- 1 lemon thinly sliced
- 6 asparagus spears 1/2 inch dice
- 1 small red bell pepper sliced
- 4 green onions sliced
- 2 tablespoons chopped parsley
- 2 tablespoons unsalted butter
- 2 teaspoons smoked paprika
- Kosher salt to taste
- 1/4 cup dry white wine or vegetable stock
Instructions
- Preheat the oven to 375 degrees F.
- Take 2 (15×24) pieces of parchment paper and fold them in half, short end to short end.
- Draw half a heart (with pencil) on the parchment paper, keeping close to the edge when possible so you do not waste too much parchment paper.
- Cut along the half heart and then open up. You should be looking at a heart. This process is very similar to many Valentine's Day or art projects you may have done in elementary school.
- Open your parchment hearts, place them on a baking sheet, and lay one fish fillet in the middle on the right side of the parchment near the crease.
- Top each fish fillet with 3 thin slices of lemon and equal parts asparagus, bell pepper slices, green onions, and parsley.
- Top the vegetables with 1 tablespoon butter, 1 teaspoon smoked paprika, and kosher salt to taste per fillet.
- Fold the other half of parchment over the fish and start cinching together the parchment paper. Starting at the rounded end crimp the edges together, folding them over themselves and leaving the last 2 inches at the pointed end unfolded.
- Tilt the package up and pour in the wine. Finish crimping the edges then twist the pointed end around once and fold the "tail" under. Remember you are trying to keep all that deliciousness inside the parchment package so it is important to crimp tightly.
- Add packets to a baking sheet to the oven and cook for 12 minutes and then let rest out of the oven for 2 minutes.
- Open packet and devour.