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Mahimahi With Grapefruit And Ginger

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  Scallions 6 , trimmed
  Ruby red grapefruit 2
  Fresh ginger piece 4 Ounce
  Sugar 1 Cup (16 tbs)
  Mahi mahi fillet 20 Ounce (4 fillets, 5-ounce each)
  Hot red pepper flakes 1 Pinch (good pinch)
  Homemade vegetable broth/Low-sodium broth from vegetable bouillon cubes 4 Cup (64 tbs)
  Angostura bitters 2 Tablespoon
  Non fat yogurt 1⁄2 Cup (8 tbs)
  Fresh cilantro leaves 1⁄4 Cup (4 tbs)

1. Start by preheating the oven to 400° F
2. To prepare the mahimahi, first, halve the scallions, dividing the white and green parts, then slice the green parts into julienne and set aside, also chop the white parts and set aside
3. Take the grapfruit and peel and trim the bitter white pith from the peel, go on to cut the peel into fine julienne
4. Take a sharp knife to separate the fruit into perfect grape fruit segments, cut the membrane
5. Trim the smaller nubs from the knob and peel the gingerroot, reserve the nubs and the skin for the sauce, this procedure is used to prepare the ginger
6. Take a very sharp knife and thinly slice the gingerroot with the grain, and go on to cut the slices into fine julienne

7. In a saucepan, 4 cups of water, then go on to add sugar, and simmer
8. In the same pan, add the julienned ginger and cook for about 3 minutes, until the ingredeints turn tender, make sure to drain in a fine sieve
9. Take a scissor, and use it to cut 4 pieces of parchment paper into 12 x 16-inch sheets, now fold the sheets in half and cut the open side, 10. Lay the pieces of parchment on the countertop, after opening them, and place 1 fillet of mahimahi on the lower half of each piece of parchment.
11. Over each fillet, place2 grapefruits segments, and set aside the remaining segments
12. On top of the fillets, scatter the grapefruit rind and the julienne of ginger and scallions.
13. Sprinkle each fillet with a little bit of hot pepper flakes, fold the top section of parchment over the mahimahi
14. Now Begin to seal the parchment packages at the seam: Fold a 1/4 x 1 1/2-inch section of parchment upward and over, and crease to hold, now continue to repeat this folding procedure, and slightly overlap the end of the previous fold to create a tight overlapping seal around the entire open edge of the parchment
15. Finally place the parchment pouches on a baking sheet
16. Meanwhile, combine or mix together the vegetable broth and the reserved chopped scallions in a medium saucepan and bring to a boil over medium-high heat, and cook for about 10 minutes, until the liquid is reduced to 1 cup
17. Then add the ginger peels and trimmings and continue cooking for another 4 minutes or until the liquid is reduced to 1/2 cup
18. Finally remove it from the heat and strain through a fine sieve into a small skillet, and discard the solids
19. Season to taste with the bitters and a pinch of hot pepper flakes, if you desire, and finally add the remaining grapefruit segments and bring to a simmer
20. Immediately turn off the heat and gently whisk in the yogurt, and transfer to a sauce bowl and keep warm
21. Now put the baking sheet holding the parchment pouches in the oven and cook for about 8 minutes, until the parchment is puffed
22. Serve immediately, one parchment pouch to a plate, make sure to open the pouches at the table

23. Serve with the sauce and cilantro on the side

Recipe Summary

Difficulty Level: 
Main Dish
Gourmet, Healthy
Preparation Time: 
20 Minutes
Cook Time: 
20 Minutes
Ready In: 
40 Minutes

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