- 2 six oz boneless mahi mahi filets
- 1 orange, juiced
- 1 lime, juiced
- 2 tablespoons oregano, minced
- 2 jalapenos, seeded and roughly diced (leave seeds in for extra heat)
- 1/2 cup cilantro
- 1 clove garlic
- 2 tablespoons vegetable oil
- 2 carrots, thinly sliced into 4-inch strips
- 1 onion, thinly sliced
- Salt and Pepper
Rinse and dry your fish. Cut into two equal portions if you have one large filet. In a zip-lock bag, combine the fish with the oregano and orange juice. Let it marinate for 30 minutes.
Meanwhile, in a food processor combine the jalapenos, cilantro, lime juice, and 1 tablespoon oil. Add 1/2 teaspoon salt and some freshly ground black pepper. Mix until a chunky sauced is formed.
When the fish is done marinating, remove the filets and pat them dry. Preheat oven to 400 degrees F.
In a medium skillet, heat 1 tablespoon oil over medium heat. Add carrots, onion, and the rest of the fish marinade that was in the bag. Sprinkle in some salt and pepper. Cook for about 5 minutes until the vegetables have softened slightly and are infused with the orange flavor.
Prepare two pieces of parchment paper on a baking sheet. Each sheet of paper should be about three times as big as the fish. Place a generous portion of the carrot and onion mixture onto the center of each sheet.
Next place the fish on top. Sprinkle the fish with salt and pepper and then spoon the cilantro-chile sauce on top until the fish is fully covered.
Fold the parchment paper and form a packet- tying with a piece of butcher's twine. Bake for 15 minutes. Remove and let sit for a couple minutes before opening your packages. We served this with quinoa for a delicious and healthy meal.