Shawn C's Note:
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.
My Private Note
Units: US | Metric
- 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
- 1mix 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.
- 2bake 375 for 25 minutes, drain bag of excess butter or it will be to salty.
- 3important vegetables are on bottom or fish will stick.
- 4serve in bag if desired with and X cut in top to peel open the dinner.
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Nutritional Facts for Bagged a Fish Dinner
Serving Size: 1 (533 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 1842.3
- Calories from Fat 1648
- Total Fat 183.1 g
- Saturated Fat 38.0 g
- Cholesterol 148.9 mg
- Sodium 2315.4 mg
- Total Carbohydrate 12.3 g
- Dietary Fiber 1.2 g
- Sugars 0.3 g
- Protein 42.1 g
The following items or measurements are not included:
Old Bay Seasoning