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 fillets sprinkled with
seafood seasoning, basil or cilantro, green onions, asparagus, carrots and olive oil.
Fold parchment paper over to one side (like a quesadilla). Seal by folding edges over 2 ti
mes in a fold-and-tuck pattern. Place bags together on prepared baking sheet. Bake on cent
er oven rack 25 minutes.
Carefully remove from pan, place a bag on each plate. Cut open center of each bag and serv
Serving size: 1 bag per serving, Calories: 310, Total Fat: 6g, Saturated Fat: 0.5g, Choles
terol: 65mg, Sodium: 450mg, Carbohydrates: 26g, Dietary Fiber: 5g, Sugar: 5g, Protein: 35
My H-E-B Texas Life Magazine, January 2012