Ingredients for Tomato Basil Mahi Mahi
- Mahi Mahi Fillets
- Tomatoes
- Olive Oil
- Balsamic Vinegar
- Juice of 1/2 lemon
- Fresh Basil
- Fresh Garlic
- 1/4 teaspoon paprika
- Salt and pepper to taste
- Parchment Paper
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How to Make Tomato Basil Mahi Mahi
- Preheat oven to 375°F (190°C).
- Place a piece of parchment paper (approximately 12x12 inches) on a baking sheet.
- Place a 4-6 oz mahi-mahi fillet in the center of the parchment paper.
- Sprinkle 1/4 teaspoon paprika over the fish.
- Squeeze the juice of 1/2 a lemon over the fish.
- Spread 1 teaspoon minced garlic over the fish.
- Slice 1 medium tomato (about 1/2 cup sliced) and arrange on top of the fish.
- Drizzle 1 teaspoon olive oil and 1/2 teaspoon balsamic vinegar over the tomatoes and fish.
- Sprinkle 1 tablespoon fresh basil leaves, salt, and pepper to taste over the fish and tomatoes.
- Fold the parchment paper over the fish to create a sealed pouch.
- Bake at 375°F (190°C) for 15-17 minutes, or until the fish is opaque and the tomatoes are cooked.
- Carefully open the pouch (steam will escape) and serve immediately. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
13g
Fat
4g
Carbs
1g