RECIPE: Blood Orange Mahi en Papillote

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"En Papillote" is simply a method of cooking where you seal something inside parchment paper and cook it with steam and indirect heat.

Mahi is a meatier fish, according to food photographer and recipe developer Joanie Simon, so it does a great job of standing up to bold flavors like garlic chili paste.

8 oz. mahi
2 blood orange
1/2 red onion (1/4 sliced, 1/4 diced)
1/2 cup cilantro, divided
3 Tbsp. oil
Salt and pepper
2 tsp. garlic chile paste

Preheat oven to 375F.

Place a piece of parchment paper on a clean work surface and place several slices of red onion in the center, then top with one 4-ounce piece of mahi.

Glaze the top of the mahi with 1 teaspoon garlic chile paste; season with salt and pepper and a drizzle of 1 teaspoon of oil. Top with 1 Tablespoon cilantro and 2 slices of blood orange.

Roll up the sides of the paper so as to create a sealed pocket around the fish. Repeat with another piece of fish.

Dice up remaining orange, onion and cilantro, and add in remaining oil and some salt and pepper to taste and place in a small bowl as a salsa.

Place the parchment wrapped mahi in the oven at 375F for 8 minutes, then remove from paper and serve, topped with salsa.

[RELATED: One-skillet Lemon Chicken]

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