Food on the Hill: Steamed Mahi Mahi with Coriander-Sage Butter

This week’s recipe:
Steamed Mahi Mahi with Coriander-Sage Butter


Photo by Sue York/


Steamed Mahi Mahi with Coriander-Sage Butter
Parchment paper
3 filets of Mahi Mahi
2 lemons sliced thin
1 hand full of vegetables per filet (I used green and yellow sunshine squash, yellow pepper, green onion, small carrots- you can use any veggie you like)
Any fish seasoning
Salt and pepper

Butter (make ahead of time)

1 stick non-salted butter
1 1/2 Tablespoon coriander seeds
2 tablespoon dry white wine
1 tablespoons rice wine vinegar
4 large fresh sage leaves
3 tablespoons heavy cream


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.

Photo by Sue York/

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.

Photo by Sue York/

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.

Photo by Sue York/

Place the parchment packs on a baking sheet.  Bake at 400 degrees for 15-20 minutes depending on how thick your filets are.

Photo by Sue York/

Right before serving, re-warm the butter and place a few spoonfuls on each filet.


Steamed Mahi Mahi with Coriander-Sage Butter


Photo by Sue York/




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