Parchment Packet Grilled Southwestern Mahi Mahi

August 26, 2014

Parchment packages are not only a simple and mess free way to grill fish, they are also a great way to add a ton of flavor by wrapping the filets with additional ingredients.  Today, I’m firing up the grill for a Southwestern inspired grilled mahi mahi recipe, enclosing the fish in parchment along with jalapenos, cilantro, corn, and tomatoes.

Grilling fish

Parchment Packet Grilled Southwestern Mahi Mahi


4 10-inch sheets of parchment paper

4 six-ounce mahi mahi fillets

Kosher salt and ground black pepper

1 jalapeno, thinly sliced

4 tsp. chopped cilantro

½ cup frozen corn kernels, defrosted

1 large vine ripened tomatoes, diced

2 tbsp. extra virgin olive oil


Prepared the grill for medium-low heat cooking, approximately 300 degrees.  Place one fillet in the center of each sheet of parchment paper.  Season the fillets liberally with salt and pepper.  Top fillet with 3-4 slices of jalapeno, 1 tsp. cilantro, 1/8 cup corn kernels, and diced tomatoes.  Drizzle olive oil over the fish and other ingredients.

Parchment Grilled Mahi Mahi

Wrapping Mahi Mahi in Parchment

Bring the sides of the parchment paper together and fold them together to create a tight pouch for the fish.  Crimp the ends of the parchment paper and fold them under the fish.


Place the parchment pouches on the grill, cover, and allow them to cook for approximately 10 minutes until the parchment is lightly browned and the fish flakes easily.


Parchment Grilled Fish

Parchment Grilled Fish

Remove the parchment packs from the grill, open and serve.


Grilled Mahi Mahi

Parchment Packet Grilled Southwestern Mahi Mahi

- Clint Cantwell, Editor

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