Larry & Sandra's Baked Fish with Epazote

Ingredients

Ingredients

  1. 1 tbsp. olive oil
  2. 3 cloves Del Cabo garlic, minced
  3. 2tbsp. red wine vinegar
  4. 3 tbsp. paprika
  5. 1/2 tsp. cumin
  6. 2 tbsp. freshly-squeezed orange juice
  7. 2 tbsp. freshly-squeezed lime juice
  8. 1 tsp. Jacobs Farm oregano, chopped
  9. 1/2 tsp. salt
  10. 1/2 tsp. black pepper
  11. 4 6 oz. mahi mahi fillets
  12. 4 long rectangular pieces aluminum foil
  13. 1/4 cup dry white wine
  14. 4 fresh Jacobs Farm bay leaves
  15. 4 fresh sprigs of Jacobs Farm epazote
  16. Salsa
  17. Lime wedges

Directions

Directions

  1. Mix together the first ten ingredients (oil through pepper).
  2. Place fish in a wide, shallow baking dish and coat with the mixture on both sides.
  3. Cover and refrigerate for 1 hour.
  4. Preheat the oven to 350 degrees.
  5. Place the foil on a baking sheet.
  6. Arrange each fillet on the foil, folding up edges so liquids stay with fist.
  7. Drizzle wine over each fillet.
  8. Top each one with one bay lead and one sprig of fresh epaztoe.
  9. Fold the foil over the fish and crimp the edges to form a seal.
  10. Bake for 12 minutes.
  11. Remove the bay leaves and transfer the fish, unwrapped, to a platter.
  12. Serve with a side of hot salsa and garnish with lime.