- 2 6-8oz mahi mahi filets
- 1 head baby bok choy, bottom trimmed and cut into 4ths
- 1/4 cup matchstick carrots
- 10 snow peas, roughly chopped
- 4 shiitake mushrooms (or baby portabellas), sliced
- 2 tbsp low sodium soy sauce
- 1 tbsp rice wine vinegar
- 1/8 tsp ground ginger
- 1/4 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp ground pepper
- 1/2 tsp cornstarch
- 1 tbsp honey
- 1 tbsp minced cilantro
- 1 green onion, finely chopped
- Preheat oven to 375F
- In a small bowl whisk together all the sauce ingredients, set aside.
- In a separate bowl place, carrots, peas, and mushrooms.
- Tear two roughly 18’x13′ pieces of parchment paper. Fold in half lengthwise to create a crease, and open.
- Take one piece of parchment, close to the right side of the crease place two pieces of bok choy, spoon 1 tsp of sauce onto bok choy.
- Place a piece of mahi mahi on top of bok choy, and spoon 1/2 tbsp of sauce on top of fish.
- Repeat with other piece of parchment, bok choy, and fish.
- Toss the rest of the sauce in with the bowl of carrots and mixed veggies, until sauce is absorbed. Evenly distribute veggies over both pieces of fish.
- Close the parchment around the fish like a book. Starting from bottom creased corner make 1/4′ pleats sealing up the parchment in a half circle shape.
- Place both packets on a large baking sheet. Bake 12-14 minutes. Let sit 1 minute before serving.
Source: Eazy Peazy Mealz
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