Recipe by Shawn C
how easy can it be to throw a bunch of stuff in a lunch bag and bake? From gilligan's steamer and raw bar Charleston SC restaurants YOU WILL NEED- 4 brown paper lunch bags I realize 4 cups sounds like way to much and I agree, but I am posting this as written in the book I got it from, feel free to use much less! but the recipe for the margarine is extra for wht ever reason and you will only use 1 cup of it for the 4 servings. if you can figure the conversions to only make 1 cup (1/4 c margarine per serving) with reduced old bay and garlic salt, then feel free ALSO I would just use garlic powder myself to reduce the sodium.
Top Review by CookGordon
I used this recipe more for technique and inspiration. That being said, I used a combination of carrots, broccoli, zucchini and onions (chopped to same size). I also did not have the Bay Seasoning but had a Chef Paul Prudhomme%u2019s Seafood Magic blend and used it in place of all spices. I only used about 1 cup of butter and 1 cup of olive oil. I cooked the fish according to directions and it came out wonderful. I would make this again and use a Cajun or Blacken Seasoning and add even more vegetables. I would also add more olive oil than butter. Thanks for the post.
- 4 mahi mahi fillets, each 8oz portion
- 2 ounces Old Bay Seasoning
- 4 cups margarine, melted
- 2 ounces garlic salt (use powder to reduce salt intake)
4 c fresh vegetables of choice
- green bell pepper
- snow peas
Directions See How It's Made
- mix together the margarine, garlic salt and seasoning. on a lined cookie sheet stuff your bag. place uncooked vegetables in the bottom of the brown paper lunch bags. place the raw fish on the vegetables and pour 1/4 cup of the fish butter ontop of the fish and vegetables in each bag. close bag.
- bake 375 for 25 minutes, drain bag of excess butter or it will be to salty.
- important vegetables are on bottom or fish will stick.
- serve in bag if desired with and X cut in top to peel open the dinner.