Bahama Breeze Fish in a Bag Recipe
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Restaurant Recipes from Razzle Dazzle Recipes
Bahama Breeze Fish in a Bag
2 sheets parchment paper
2 fresh mahi-mahi fillets
1 teaspoon adobo seasoning
1/4 teaspoon ground annatto seed
4 slices vine ripened tomato
4 sprigs fresh thyme
Preheat oven to 350 degrees F.
Fold a piece of parchment paper in half to create a 13 x 18-inch
rectangle. Using scissors, cut the paper to form a large half-circle
with the fold as the straight edge of the half-circle so that when
unfolded, it looks like a full circle. Do it again for the other
Slice each mahi fillet diagonally on the bias, into 3 equal pieces.
Combine adobo and ground annatto seed (both available in Latin
markets) and sprinkle on both sides of the fillets.
Unfold the parchment paper and spread about 2 tablespoons of the
vegetable sauté on half of the circle. Place one piece of a fillet
on top of the veggies and layer with 4 Tbsp. vegetable sauté, a
slice of tomato and another fillet piece, more veggies and tomato
and the third fillet piece, topped with veggies and fresh thyme
sprigs. Do the same thing with the other mahi fillets, on the other
piece of parchment paper.
Fold the empty side of the parchment paper over the fish and veggies
and seal the edges by crimping and folding 1/2-inch deep and 2-inch
long folds, all the way around. Place pouches on a baking sheet and
bake in the middle of a preheated 350 degree F oven for 18 to 20
minutes. When done, the paper pouch will puff from the steam trapped
inside. You can carefully unroll an edge of the pouch (it will be
steaming hot) and insert an instant read thermometer into the center
fish fillet. It should read 150 to 155 degrees when done.
Serve with black beans and yellow rice.
Chef James Cropper, Bahama Breeze Restaurant, Phoenix, Arizona
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