Pan-Seared Mahi-Mahi Foil Pack
Recipe, photo, and blog by Hunter Dycus
- Mahi-Mahi Fillets
- Your choice of cooking oil
- 1/3 Head of cauliflower (riced)
- 1/3 Bundle of asparagus
- 1/2 cup of diced carrot
- 1/2 cup of peas
- Aluminum/Tin Foil
- Spice to taste; (Lemon Pepper, Dill, Cajun, Salt/Pepper, Paprika, Powdered Chicken Broth)
Packing a meal for your adventures can be a daunting task. There are so many factors to take into place while planning meals for hikes, climbs, etc. – weight, packaging, nutrients, calories, and so much more. How do you eat while adventuring without consuming copious amounts of chips, granola bars, and trail mix?
What if I told you that there is a way to bring an amazingly delicious, lightweight meal packed with nutrients, and minimal packaging on your adventures? This Pan-Seared Mahi-Mahi is just the thing! It’s perfect pre-cooked, wrapped in foil, frozen, and taken on your adventures to cook over a campfire; but don’t let that stop you from eating it immediately after cooking!
Start by getting your skillet hot – I use a flat-top griddle, it’s so convenient! You’ll want some hot metal before you coat it with 1 tbsp of your choice of cooking oil. If your fish fillets have skin, cook the majority of it skin-side down at medium-high heat. This will ensure you get a nice, crispy skin without overcooking the fish. Once cooking, start seasoning the top half of your fillet – get creative, salt and pepper, lemon-pepper with paprika, or cajun with dill are all great seasonings for Mahi-Mahi. Everyone has different taste, explore your options and spice accordingly. Depending on the size of your fish, cook time will vary from 5-10 minutes.
After your fish is cooked, place in tin/aluminum foil with your favorite sides. I HIGHLY recommend cauliflower rice (cooked with powdered chicken broth and pepper, add carrots and peas) and asparagus (drizzled with oil, lemon-pepper, and dill) [pictured]. But you can change it up and use zucchini, broccoli, bean sprouts; whatever sounds good to you! Wrap your meal up tightly in foil and place it in the freezer. This should hold for a minimum of 14 days frozen.
Here comes the best part – when you’re ready for your next adventure, chuck one of these frozen foil packs in your backpack and throw it over an open fire when you’re ready to eat. The convenient packaging becomes the plate and compresses into a very small wad when you’re done.
Side note: While not convenient for “on-the-go” – A super simple spicy mayo (1-part mayo to 1-part sriracha) is the perfect finisher to this amazing meal!
What’s your “go-to” meal when camping? Share in the comments below!