Ginger Maple Mahi Mahi

I had gotten some nice mahi mahi fillets from Dry Dock Fish at my farmer's market. For some odd reason, I was feeling lazy to actually do some cooking of my Sunday meal. I remember reading a recipe somewhere in the interweb about cooking with foil pouches. I think it had something to do with camping. Either way, I figured this may be something right up my lazy alley.

I marinated the fish the night before in a maple syrup concoction. This can be fore 30 minutes before baking. The next day, I prepared the fish. Cut out two large pieces of foil. Just enough to wrap around the fillets. I placed a nice bundle of fresh spinach as a bedding and placed a fillet on top. Drizzled some of the marinade over to help the spinach cook as well. Wrap it up and baked it. I set it and forget it and 20 minutes later...voila!

I carefully opened the pouch letting the steam escape and inside was a perfectly tender fish and cooked spinach with a nice broth underneath. I topped it with some corn-tomato salsa that I had made a couple days before before. You'll see the recipe for that tomorrow. You can add other veggies to your liking as well, but I preferred just some spinach. Cooking the fish in a foil pouch was like poaching it in a way, which was pretty neat. I may try cooking with foil pouches more often. The fish had a lovely light savory flavor of the maple and ginger and it made for an easy cleanup.

Serves 2-3

Ginger-Maple Mahi Mahi

2 mahi mahi fillets
1 lbs fresh spinach
paprika
salt
pepper

Marinade:
1/4 c maple syrup
1 Tbsp grated ginger
1 garlic clove - minced
additional seasoning (optional)

Foil

Combine the ingredients of the marinade together. Place the filles in a large enough dish or in a large ziplock bag. Pour the marinade and let it sit for at least 30 minutes. This may be done the night before.

Preheat your oven to 375˚F

Cut 2 large pieces of foil large enough to wrap the fillets.  Divide the spinach into two bunches bundle them at the center of the foil.

Place a fillete on each one and drizzle the marinade over.

Seal each into tight pouches by bringing together the longer edges  to the center and roll the ends in.

Place on a baking sheet and bake for 20 minutes.

Remove from the oven and open slowly.