Mahi Mahi Dinner in a Bag
4 sheets (15x20 inches) H-E-B Parchment Paper
1 lb. small red potatoes, thin sliced
2 bags (12 oz. each) H-E-B Wild Mahi Mahi Fillets, thawed
2 tsp. H-E-B Texas Originals Seafood Seasoning Blend
1 c. thin sliced basil or cilantro
4 green onions, cut into 1-inch pieces
1 bag (16 oz.) H-E-B Asparagus
1 c. Matchstick Carrots
4 tsp. H-E-B Olive Oil
Heat oven to 400°F. Spray large baking sheet with nonstick cooking
spray. Set aside.
Top parchment sheets with evenly divided portions of potatoes, fish fi
llets sprinkled with seafood seasoning, basil or cilantro, green onion
s, asparagus, carrots and olive oil.
Fold parchment paper over to one side (like a quesadilla). Seal by fol
ding edges over 2 times in a fold-and-tuck pattern. Place bags togethe
r on prepared baking sheet. Bake on center oven rack 25 minutes.
Carefully remove from pan, place a bag on each plate. Cut open center
of each bag and serve immediately.
Serving size: 1 bag per serving, Calories: 310, Total Fat: 6g, Saturat
ed Fat: 0.5g, Cholesterol: 65mg, Sodium: 450mg, Carbohydrates: 26g, D
ietary Fiber: 5g, Sugar: 5g, Protein: 35g
My H-E-B Texas Life Magazine, January 2012