After being in Washington DC for a week I was definitely ready for some fresh Charleston seafood. We found some beautiful Mahi Mahi filets at a local seafood market. Normally I would do a simple fresh herb rub and throw them on the grill, but alas another Charleston evening thunderstorm was rolling in. Baking fresh fish in parchment paper pouches is a fool proof way to get moist and perfectly cooked fish every single time. The paper browns up on its own, letting you know when your fish is ready. You can put any vegetables or garnishes in the pouch with your fish, infusing it with great flavors and allowing for a whole self contained meal with very little clean up! Perfect for a rainy summer day.
Mahi Mahi Pouches:
4, 1/2 lb Mahi Mahi filets
2 medium Zucchini, grated
2 tbsp red onion, minced
1/2 cup fresh mint, finely chopped
1 lemon, cut into 8 thin rounds
2 tbsp butter, melted
Salt and Pepper to taste
4, 15in x 15in pieces of parchment paper, folded and cut into a heart shape (picture follows!)
Preheat oven to 375 degrees. Brush melted butter on one half of the heart shaped parchment paper and place one Mahi filet on each one (skin side down if it is still on there) and sprinkle each with salt and pepper. Split Zucchini, Red Onion and Mint among the four filets and spread it on top. Place 2 Lemon rounds on each filet. Drizzle remaining butter over filets to be a little indulgent!
To illustrate the heart shaped parchment!
Fold over heart and roll up edges to create a closed, sealed pouch. The steam staying in is important to cooking it.
Place on cooking sheet and cook for 20-25 minutes, or until parchment is slightly browned. Simply put on a plate, open pouches (be super careful of the hot steam!) and enjoy!
Grilled Peaches have been like a gift from the gods as a perfect summertime dessert. They are light, nutritious and beyond delicious in this hot and steamy weather. We get our peaches from a local farmers market style place called The Vegetable Bin, where it is extremely affordable and locally sourced fruits and veggies whenever possible. For this recipe we use not-too-soft, not-too-hard (does that make sense??) peaches so that they’ll hold up on the grill.
4 ripe (but not too ripe!) peaches
Mascarpone Cheese (A sweet Italian cream cheese of sorts! Greek Yogurt works too if you want to make this completely healthy)
Simply cut the peaches in half and remove the pit. On a medium-high grill, start with the exposed fruit side down, grill 3 minutes, then flip to the skin side down for an additional 3 minutes.
Serve warm with a dollop of Mascarpone Cheese (I always feel like Giada de Laurantiis when I use it!) and a drizzle of Honey.