Cooking Instructions
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Step 1
Preheat oven to 375 degrees F (190 degrees C).
Step 2
Trim the ends off the
Sugar Snap Peas (340 g)
and discard; set the snap peas aside.
Step 3
Cut the
Lemon (1)
into 6 thin slices; hold.
Step 4
Remove the leaves from the
Fresh Basil (9 g)
and discard stems. Roughly chop the basil leaves and set aside.
Step 5
Roughly chop the
Capers (15 g)
and place in a medium bowl.
Step 6
When the
Butter (60 g)
is at room temperature, add it to the bowl with the chopped capers. Stir until creamy and well combined.
Step 7
Pat dry the
Mahi-Mahi Fillets (2)
with paper towels. Prepare two square sheets of aluminum foil by laying them flat on a work surface.
Step 8
Divide equal amounts of the sugar snaps between the sheets of aluminum foil. Sprinkle each serving with a pinch of
Salt (to taste)
and top with 3 slices of lemon.
Step 9
Top the lemon slices with the mahi-mahi fillets. Add another pinch of
Salt (to taste)
and
Ground Black Pepper (to taste)
then evenly distribute the caper butter between both pieces of fish.
Step 10
Fold and crimp the edges of the foil to make a tightly sealed packet. Place the packets on a sheet pan and place in the oven for 8 to 10 minutes.
Step 11
When finished cooking, open each packet and garnish with the basil.
Step 12
In the center of two plates, place the mahi-mahi with sugar snap peas and caper butter. Serve and enjoy!
