Mahi-Mahi en Papillote

This is a fabulous and fresh way to incorporate seafood into your family’s diet without much work or time.  Serve with whole grain brown rice or a salad and you will have a full meal that is delicious and incredibly healthy.  When involving your kids in the prep, it is great to have them make their own packets–they can fill them with the vegetables of their choices, easily substituting other options:  broccoli, yellow squash, bell peppers, carrots, or whatever they prefer.

Mahi-Mahi en Papillote  Or Fish in Paper (protein)

For each fish package:

• 4 pieces of parchment paper, large enough to enclose the fish & vegetables
• 4 servings of Mahi-Mahi fillets
• 1 medium zucchini sliced to ¼-inch thickness
• 1 medium sweet onion, sliced to ¼-inch thickness 

For sauce:

• 1 TBSP fresh minced garlic
• ¼ cup roughly chopped parsley
• ¼ cup lime juice
• 3 TBSP olive oil
• 1 tsp paprika

For relish:

• 2 large tomatoes, cored and diced small
• 1 TBSP ground cumin
• ¼ cup sweet onion, diced small
• 2 TBSP red wine vinegar
• ¼ cup extra virgin olive oil
• 1 tsp minced garlic
• Salt and fresh cracked black pepper to taste

Preheat Oven to 400°F.  Place onion and zucchini slices on a plate and microwave on high for 2 minutes.  Check fish and do additional cleaning if necessary.  Check for bones and remove any skin.

Fold each of the four pieces of parchment paper in half.  Opening each like a book layer–first the zucchini, then the onion–then place the fish on the bottom half of the parchment.

Combine sauce ingredients and divide evenly among 4 packages.  Seal paper packages by folding top half over and starting at the top of the packet; twist the edge of the paper over in two, in increments that overlap each other.  After you have twisted the entire edge to seal it, place on a baking sheet and in oven and bake at 400°F for 12- 15 minutes.

While fish is cooking, combine ingredients for relish and stir.  After removing fish from oven, carefully cut open the top of each packet; place on plates (in paper still) and top with relish.