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Mahi Mahi en Papillote with Curry Butter & Cous Cous

Tender Mahi Mahi filets roasted en papillote style with summer vegetables and curry compound butter served with fluffy Mediterranean cous cous. 
Difficulty: Medium
Time: 30-35 minutes
Calories: 428 Fat: 9g Carbs: 33g Protein: 50g

There are 2 types of cous cous; Mediterranean cous cous and Isreali (pearl) cous cous. Mediterranean cous cous is much smaller and lighter than pearl cous cous, cooking up with a soft fluffy texture. We like working with both due to very different eating experiences. It pairs well with the curry compound butter that melts over the top after coming out of the oven.

 

Ingredients
Cilantro
Garlic
Parsley
St. Croix Curry
Cherry tomatoes
Summer squash
Golden raisins
Moroccan couscous
Parchment paper
Mahi Mahi
Butter
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Cooking terms for this recipe

COMPOUND BUTTER Mixtures of butter and other ingredients. Primarily, they are used to enhance flavor in various dishes, in a fashion similar to a sauce.
To Taste Words in a recipe that indicate the food should be tasted before adding any seasoning.
Parchment Strong, thick paper used for cooking.

What you need

Foil lined baking sheet

Small mixing bowl

Cooking Instructions

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Step 1: MISE EN PLACE

Read through entire recipe before getting started. Pre-heat oven to 400ºF. Wash and dry all the produce. Leave butter out at room temperature. Thinly slice garlic. Slice cherry tomatoes in half. Cut summer squash into half moons. leave cilantro and parsley whole. Rinse mahi mahi and pat dry.

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Step 2: MAKE CURRY COMPOUND BUTTER

In a small bowl combine the butter and curry spice. Use a fork or spoon to blend well.

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Step 3: PREPARE EN PAPILLOTE

Take parchment paper. In the center of each parchment paper place 1/4 cup of couscous. Top couscous with one Mahi Mahi fillet. Evenly distribute summer squash, cherry tomatoes, parsley, cilantro, garlic and raisins over each fish packet.Add 1/4 cup of water to each packet. Drizzle fish with 1Tbsp. oil and season with a generous pinch of salt and pepper.

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Step 4: SEAL EN PAPILLOTE

Fold the parchment paper over and start folding the edges until the entire packet it sealed (See Chef’s Video).

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Step 5: BAKE EN PAPILLOTE

Place the packets on a lined baking sheet and bake for 15-18 minutes. Fish should be tender and flaky and couscous should be soft. Carefully remove packets from the oven and open. Divide and dollop the curry butter between each packed. Season with a pinch of salt and pepper to taste. Caution: There will be extremely hot steam so be careful.

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Step 6: PLATE YOUR DISH

Divide the packets between two plates. Eat directly off the parchment paper or carefully slide off onto the plate. Enjoy!