Photo by Sue York/ladailypost.com
Butter (make ahead of time)
Melt butter in a small sauce pan. Add in wine and vinegar. Cook for two minutes. Add the coriander seeds and sage leaves and cook for a few more minutes. Cool and add the heavy cream. Strain the butter and save for the fish filets.
Cut two large heart shapes out of the parchment paper (maybe 15 inches across.) Crease down the middle, then open. Place the lemon slices on the right side of the heart, then place the fish filets on the lemon slices. If you have “solid” veggies like squash and carrots, start the cooking on those in the microwave for 3 minutes. Place all the veggies with the fish filets. I usually put the onions and peppers on the top of the fish. Sprinkle with spices.
Fold the heart in half. Starting at the top of the heart, and roll and press the edges as you go down the sides until it holds. If you have put too many veggies in, either cut a bigger heart or take some out. When you get to the bottom of the heart, fold it under.
Place the parchment packs on a baking sheet. Bake at 400 degrees for 15-20 minutes depending on how thick your filets are.
Right before serving, re-warm the butter and place a few spoonfuls on each filet.
Steamed Mahi Mahi with Coriander-Sage Butter