Mahi-Mahi with Sugar Snap Peas and Caper Butter

47 cookbooks

A recipe by Good Housekeeping: "Grab some tinfoil from the drawer and fill it with crisp sugar snap peas, tangy capers, bright lemons and flaky Mahi-mahi. Then, wrap up the foil and throw in the oven for a satisfying supper that requires practically zero cleanup!"

Chef'd Meal-Kit Available

Serves 2

10 Ingredients

2 tbsp Capers

1/4 oz Fresh Basil

1 Lemon

12 oz Sugar Snap Peas

2 Mahi-Mahi Fillets

1/2 stick Butter

to taste Salt

to taste Pepper

to taste Salt

to taste Pepper

12 Steps

Steps 1

Preheat oven to 375 degrees F.

Steps 2

Trim the ends off the Sugar Snap Peas and discard; set the snap peas aside.

Steps 3

Cut the Lemon into 6 thin slices; hold.

Steps 4

Remove the leaves from the Fresh Basil and discard stems. Roughly chop the basil leaves and set aside.

Steps 5

Roughly chop the Capers and place in a medium bowl.

Steps 6

When the Butter is at room temperature, add it to the bowl with the chopped capers. Stir until creamy and well combined.

Steps 7

Pat dry the Mahi-Mahi Fillets with paper towels. Prepare two square sheets of aluminum foil by laying them flat on a work surface.

Steps 8

Divide equal amounts of the sugar snaps between the sheets of aluminum foil. Sprinkle each serving with a pinch of Salt and top with 3 slices of lemon.

Steps 9

Top the lemon slices with the mahi-mahi fillets. Add another pinch of Salt and Pepper then evenly distribute the caper butter between both pieces of fish.

Steps 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.

Steps 11

When finished cooking, open each packet and garnish with the basil.

Steps 12

In the center of two plates, place the mahi-mahi with sugar snap peas and caper butter. Serve and enjoy!