Lemon Pepper Mahi Mahi

Lemon Pepper Mahi Mahi

served with steamed broccoli, wild rice and a salad

ingredients
parchment paper

mahi mahi filet

lemon pepper seasoning

1 lemon

2 rosemary sprigs

2 tablespoons white wine
ground pepper

broccoli

garlic pepper

salt

wild rice (i used boxed organic)

your favorite salad

start cooking!

preheat oven to 425 degrees

make rice according to box instructions, but use a light butter or evoo instead of real butter for a lower cal/lower fat side dish

while rice is simmering prepare fish:

lay out parchment paper that is twice the size of your fish

cut one sprig of rosemary in half and lay on parchment paper

put mahi mahi on top of rosemary

sprinkle with lemon pepper seasoning and ground pepper

peel lemon and put a slice or two on top of fish and finish with another sprig of rosemary

now fold parchment paper over fish and start triangle folding starting at one corner and continue to other corner (or however you prefer to make your pouch) but don't seal all the way yet

when you get to the last fold pour in about 2 tablespoons of white wine and then seal the pouch.

i put this pouch inside a foil pouch as well, but it's not necessary. then put on a pan and place in oven for 15-20 minutes or longer if you have a thicker cut - the fish should be opaque and flaky when done.
while the mahi mahi is cooking, prepare your broccoli
rinse broccoli and cut to your preference
place in a skillet and sprinkle with garlic pepper, fresh ground pepper, and salt.
add in about a 1/4 cup of water and cover
turn stove on highand let water come to a boil for about 3minutes then turn off stove and let broccoli steam until ready to plate up.
while broccoli is steaming, make your favorite salad. I use field greens, tomatoes, bell peppers, chopped basil, and a pinch of asiago cheese. and a low cal/low fat ginger soy dressing.

PLATE UP and ENJOY!