Dinner

Jerk-Spiced Mahi-Mahi en Papillote with Charred Callaloo, Scotch Bonnet Cream & Crispy Plantain Shards

Name: Jerk-Spiced Mahi-Mahi en Papillote with Charred Callaloo, Scotch Bonnet Cream & Crispy Plantain Shards
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 2 servings
Ingredients: 2 mahi-mahi fillets (180g each), pinboned; 1½ tsp allspice berries, toasted & ground; ½ tsp ground cinnamon; ½ tsp thyme leaves, fresh; 1 Scotch bonnet pepper, seeds removed, minced; 2 tbsp lime juice; 1 tbsp ginger, minced; 2 cloves garlic, minced; 2 tbsp neutral oil; Sea salt & cracked black pepper; 400g callaloo (or spinach + Swiss chard mix), roughly chopped; 2 tbsp coconut milk; ¼ Scotch bonnet pepper (seeds removed) for cream; 3 tbsp crème fraîche (or coconut cream); 1 lime, zested; 1 medium plantain, peeled & cut into ¼-inch-thick batons; Oil for frying; ¼ cup fresh cilantro, chopped; ¼ cup neutral oil (for cilantro oil)

Fresh mahi-mahi wrapped with jerk spices—allspice, cinnamon, Scotch bonnet, thyme—steamed en papillote in parchment alongside wilted callaloo greens and a silken scotch bonnet cream infused with coconut and lime. The parchment tears open at table, releasing aromatic steam. Served with shards of twice-fried plantain for crunch and a bright lime-cilantro oil.

804cal per serving 40gprotein 48gcarbs 55gfat 30min prep 40min cook 2serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this