In my recipes I like to use Mahi Mahi fillets; I buy them individually frozen in a large bag at CostCo. First, thaw your fish. Rinse it and set it on a large sheet of nonstick foil. Sprinkle with just a few drops of lemon juice or use thin slices of fresh lemon. Season to taste; you can use Cajun seasoning, garlic pepper, a thin slice of onion, whatever you like! I use parsley and Mrs. Dash because it is sodium-free. Next add your fat serving... either a teaspoon of olive oil drizzled on top or a half tablespoon of butter thinly sliced over the fish. Add any vegetables you like to the packet. Asparagus would be nice, or even Italian canned tomatoes or broccoli. In this version I used quartered fresh mushrooms.
Wrap your foil packet gently and loosely around the fish and veggies and seal shut by crimping the edges of the foil. Use a second sheet if necessary. Pop it in the toaster oven (or big oven) at 400 degrees for about 12 minutes. My fish was thick so took about 13-14 minutes; a thin fillet would take less time, perhaps 10 minutes. Check your fish for doneness by opening the packet and trying to flake the fish with a fork in the thickest part. It is done when it flakes but is still moist. Don't overcook! This should be soft, moist and flavorful.
Here is version two, topped with a scallion mixture (light mayonnaise mixed with chopped green onions, black pepper, and dried dill). I placed the fish on a foil lined cookie sheet and baked it at 400 degrees for about 12 minutes. I served it with one of my favorites: cucumber dill salad (thinly sliced cucumbers, 2 Tbsp sour cream, a few shakes of dill, black pepper, onion powder and sea salt, and a splash of white vinegar, marinated for a few hours):
By the way, if you are going to make cucumber salad very often, invest in a mandoline. It is so nice to have a pile of thinly, uniformly sliced veggies in under a minute! I am so over using a kitchen knife for this!
I hope you'll give this fish a try. If you have a favorite veggie or seasoning for your fish, leave me a comment! I love experimenting with recipes.