Wrapping your mahi mahi in leaves helps the fish steam slowly, keeping its juices as it cooks. If using frozen leaves, be sure to de-thaw them first.
Cut 24 more strips, each about 12 inches by 3 inches and set them aside.
If working with frozen filets, defrost them before cutting. Press lightly when cutting. The fish is delicate and you can easily crush the filets with too much pressure.
You can drizzle lemon or lime juice, salt, pepper, fresh or dried herbs, or any seasonings you prefer onto the mahi mahi pieces while they chill.
You will use the sides of the leaves to wrap your piece of fish for steaming later. Top with grilled vegetables if you prefer.
Tuck the last strip beneath the packet. Tie closed with the thinner boiled strips you prepared earlier. Repeat for the rest of your mahi mahi pieces.
Bring the water to a boil over high heat.
Steam in batches if necessary. Cover the pot or rack and cook for 6-10 minutes (or until fish it barely opaque in the center). You may need to gently open one of your packets and cut to test.
Serve with rice or lime wedges.
Once you have heated your grill a bit, you can use a grill brush it clean before use.
Drizzle the fillets in a seasoning of your choice or marinate them prior to cooking. Try some olive oil, minced garlic, black pepper, cayenne pepper, salt, lime juice, and grated lime zest or anything else you prefer.
You can cook frozen fillets. Season your fish if you prefer. Squeeze lemon juice on each piece of fish and sprinkle them with garlic salt and pepper. Bread your fish if you prefer. Lightly dust each piece with a fine layer of breadcrumbs. You can make fresh breadcrumbs of use store-bought and mix in extra seasonings like garlic powder or pepper if you’d like.
Add 5-10 minutes if cooking from frozen.
