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!
Summertime is perfect for grilling. I love the charred, smokey taste that anything you throw on gets almost like its a seasoning in itself. Having fewer dishes to wash after cooking doesn’t hurt either! With this dish I use the term relish loosely, I originally used this as a topping for steak or chicken but now I like it as a side dish in itself. It is an incredibly simple recipe but so satisfying with all the flavor that comes from the grill.
Grilled Corn and Red Pepper “Relish”:
5 ears of Sweet Corn, Husked
3 Red Peppers
3 Banana Peppers (Optional, we have a Banana Pepper plant outside so I throw them in almost everything!)
2 Tbsp chopped fresh Oregano
1 Tbsp Extra Virgin Olive Oil
Salt and Pepper to taste
First I start with a hot, charcoal grill and put the Corn, whole Red Peppers and Banana Peppers directly onto the grill. Turn until the corn is slightly charred and peppers are black on the outside.
Immediately place peppers into a brown paper bag for five minutes to sweat off their skin a little bit. Peel off skin, remove stem and seeds from peppers and dice them up. Cut corn kernels off the cob and combine in a large bowl with peppers, oregano, olive oil, salt and pepper. Serve warm or cold, a perfect side dish or relish for a summer day!