Mahi mahi is a wonderful mild fish that is low in calories and high in protein. In this recipe I pair it with yummy, aromatic spring vegetables and herbs! Radishes are beneficial for the lungs and reduce respiratory congestion; plus, they are high in vitamin C and antioxidants. Radishes are very pungent when raw, but when steamed in this recipe, it takes out the bitterness and you get a delicious crunch! Bok choy, like other cruciferous vegetables, posesses anti-cancer properties and it contains iron, folate, calcium, magnesium, potassium, zinc, vitamin B6, vitamin K, vitamin C, vitamin E, selenium, and beta-carotene!
This recipe takes very little time to prepare and bake. Just make sure you have your fish thawed out beforehand and be sure to have parchment paper ready, as you will be using it to create a steam bag that helps the flavors to infuse into the fish and veggies. This recipe is gluten-free and dairy-free. Pair the fish and veggies with brown rice or a side of zucchini or summer squash noodles for a low-carb paleo-friendly meal.
Ingredients:
4 mahi mahi filets
organic butter
2 lemons, sliced thin
4 radishes, sliced thin
1 baby bok choy, chopped
2 stalks green onion, finely chopped
fresh parsley, finely chopped
himalayan salt
black pepper
avocado mayonnaise (optional)
Directions:
Preheat the oven to 400 degrees. Line a baking sheet with parchment paper. Place mahi filets in the center. Sprinkle mahi with himalayan salt and pepper and top with 2 thin pats of butter on each fish. Add lemons slices over the butter. Next, layer the radishes on top and sprinkle with green onion and fresh parsley. Place the baby bok choy around the outer edges of the fish.
Add a layer of parchment paper over top the fish and veggies and fold and staple the edges together to create a seal. Bake in the oven for 15 minutes or until fish is cooked through. Carefully slice the bag open and plate the fish. Top with remaining sauce. Add 1 TBSP of avocado mayo on the side to dip the fish in for added flavor (optional).