I’m pretty sure this is the first seafood/fish recipe I’ve posted in about 6 months. Oops. We just don’t eat that much fish. Not that I don’t like it, it’s just hard to find any decent, not previously frozen options ’round these parts. Waaaa. Have no fear, I do manage to snarf down a few cans of wild-caught sardines each week, just to stave off any ensuing fish deFISHent maladies. So lame. But seriously, it’s a much cheaper (and filling) alternative to fish oil.
I’m filing this recipe under the Fast, Cheap & Easy recipe set, because I timed myself while I was making this. I had it from fridge to oven in less than 12 minutes. And though Mahi Mahi isn’t necessarily a cheap fish, any of its substitutes (cod, orange roughy) are definitely inline with a shoestring budget.
- 1 lb mahi mahi (or other firm textured fish)
- 2 generous T mango chutney
- 1 t sriracha or chili garlic sauce
- juice of 1 orange
- green onions, chopped or sliced
In a small bowl, whisk together the chutney, hot sauce, orange juice and a bit of salt.
Now let’s prepare the pouches. I’m stealing my pictures from Spring Onion Salmon, so just pretend the salmon is whatever fish you’re using.
Get your oven to 350ºF. Tear off as many sheets of parchment paper as you have fish filets, making sure the parchment is rectangular in size. Place a fish filet on each piece of parchment, positioning it like the image/illustration below.
Pour the spicy mango sauce over your fish and top of a generous handful of green onion.
To seal the pouches:
1. Referring the illustration above, at the bigger, horizontal dotted lines, join the ends of the parchment paper around the salmon filets.
2. Now, fold down the edges, either by crimping them (lazy way) or folding them over each other, like closing a coffee bag (fancy pants way), all the way down, until you’ve reached the top of the fish.
3. Refer back to the illustration above, the vertical, thin dotted lines are where you’re going to fold and tuck in the sides of the parchment paper.
Place all the pouches on a baking sheet. Bake for about 15-25 minutes. Depending on the the type of fish and thickness of the filets, the cooking time will vary.
Be careful when you open the pouches since they’ll have a bit of steam in them.