I’ve been on a Mediterranean food kick this summer. Honestly, I have to say I feel SO healthy and well. That’s what it’s all about, right? I found this fish recipe that I love, and I changed it up a bit to make it work for me. I am excited to share it with you. I have even made a batch of this fish when no one else was home, just so that I could have leftovers. And here’s a secret *whispers*, one day I ate it for lunch AND dinner. That’s how much I love it.
I like to use Mahi-Mahi for this recipe. Costco sells a bag of frozen Mahi that is individually vacuum sealed. Get it. You need 4 of the fillets for this recipe. You’ll need to unwrap each the day before, put them in a dish in the fridge, and let them thaw.
You’ll take the next ingredients and mix them together in a bowl:
- 1 can (15 oz) great northern beans, rinsed and drained
- 1 can (15 oz) petite diced tomatoes, drained well. *I recommend Publix brand. They taste fresh and not like tomato soup.
- 1 zucchini, chopped. *I like zucchini, so I add more.
- 1 medium onion, chopped. I prefer less. Adjust to your taste.
- 1 garlic clove, minced.
- 1/4 cup white wine
- 1/4 tsp pepper, divided (I like more).
- 3/4 tsp salt, divided
- 4 Mahi-Mahi fillets (6-8 oz each)
- 1 lemon, cut into 8 thin slices.
- Optional add-ins: 2 tbs. capers OR small, tender artichoke hearts OR mushrooms OR green olives
Take a piece of aluminum foil 12″ by 18″ or so. Spray it lightly with cooking spray. Rinse and pat dry the fish. Place it on the foil. Sprinkle with remaining salt and pepper. Spoon the mixture on top. Place 2 lemon slices on top. Fold the foil and crimp the edges so that nothing will leak out.
Now, you can either cook this on the grill or in the oven. You want to cook it at 400* for 15-20 minutes. The fish is done with it flakes easily with a fork and the vegetables are tender.
I served this with fresh watermelon and cantaloupe. I also have a cocktail that pairs perfectly with this. I’ll be sharing that soon! Finally, for dessert, lime sherbet and lemon cookies. This whole meal is refreshing and satisfying. I’ll put a printable below in case you want to try it.
Mediterranean Fish Packets
A fresh, light, Mediterranean-inspired fish recipe perfect for a quick summer dinner.
Ingredients
- 1 can (15 oz) great northern beans, rinsed and drained
- 1 can (15 oz) petite diced tomatoes, drained
- 1 zucchini, chopped
- 1 medium onion, chopped
- 1 garlic clove, minced
- 1/4 cup white wine
- 3/4 teaspoon salt, divided
- 1/4 teaspoon pepper, divided
- 4 Mahi-Mahi fillets
- 1 lemon, cut into 8 thin slices
- Optional Add-Ins: 2 Tbs. of capers OR small, artichoke hearts OR mushrooms OR chopped green olives
Directions
- Preheat grill or oven to 400*. In a bowl, combine beans, tomatoes, zucchini, onion, garlic, wine, 1/2 teaspoon salt, 1/8 teaspoon pepper. If you are adding optional add-ins, mix them in at this time, too.
- Rinse fish and pat dry. Lightly spray a 12×18 inch piece of foil. Place the fillet on top of the foil; season with remaining salt and pepper. Spoon bean mixture over fish; top with lemon slices. Fold foil around fish and crimp edges to seal. (Repeat for each fillet.) Transfer packets to grill or baking sheet in oven.
- Bake until fish just begins to flake easily with a fork and vegetables are tender, 15-20 minutes.
Belle Antiquarian 
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