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Lemon-Dill Mahi-mahi
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5:30 CHALLENGE: 5 INGREDIENTS, 30 MINUTES
Steve Woodie of Acworth says, "Here is a very quick fix, with very little mess and (woohoo!) very little cleanup. I used to serve something like this in a restaurant, but we used parchment paper. I switched to foil because I tend to have that around the kitchen. I use the pre-cut carrot sticks, and cut them lengthwise."
-- Jeanne Besser
Hands on time: Total time: 30 minutes Serves: 2
Ingredients:
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2 mahi-mahi or other thick fish fillets, about 2/3 pound
1 cup carrot matchsticks
1 small zucchini, halved and cut in strips (about 1 cup)
1 lemon
2 tablespoons fresh dill or 2 teaspoons dried
Instructions:
Preheat oven to 425 degrees. Tear off two pieces of foil, just larger than square. Crease the foil lengthwise, and coat with cooking spray. Place fish on foil, skin side down. Place the carrot and zucchini strips around the fish, and season with salt and pepper. Cut two slices from the middle of the lemon, and thoroughly squeeze one of the remaining halves on each serving. Sprinkle the dill on the fish, and add the lemon slices. Carefully seal the foil pouch all the way around.
Place on a baking sheet and bake for 15 to 18 minutes. Remove from oven and wait 1 minute. Use caution opening the pouch, as there will be steam.
Place on a baking sheet and bake for 15 to 18 minutes. Remove from oven and wait 1 minute. Use caution opening the pouch, as there will be steam.
Notes:
Woodie likes to serve the fish with a dipping sauce made by mixing mayonnaise with leftover fresh dill and lemon juice.
Nutrition:
Per serving: 182 calories (percent of calories from fat, 9), 31 grams protein, 11 grams carbohydrates, 3 grams fiber, 2 grams fat (trace saturated), 56 milligrams cholesterol, 106 milligrams sodium.
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