Gluten Free Wine Steamed Mahi Mahi with Asparagus & Smoked Bacon

This delicious recipe is full of flavor and colorful veggies!


  • 1 small carrot
  • 1 leak
  • 2 mushroom cups
  • 2 asparagus
  • 1 slice of smoked bacon
  • 1/4 cup of white wine (sauv. blanc)
  • 2 mahi mahi fillets (about 4 oz each)

Cooking Instructions

1-Preheat the oven to 450 F

2-Cut carrot and the white part of the leak into mash-sticks. Slice 2 mushroom caps. Cut asparagus (only green part, discard the end) into 2.5 inches and then slice through the middle. Cut bacon into small squares


6-Pat dry the mahi mahi with paper towels and season with salt and pepper.

Mahi Mahi

7-Cut 4 squares of tin foil about 10×10 inches.

8-Place one sheet of tin foil over the counter and add half of the ingredients in layers in the following order: first leaks & carrots, mushrooms, asparagus

Carrots & LeaksCarrots, leaks & mushroomsCarrots, Leaks, Mushrooms & Asparagus

9-Carefuly place the fish on top and the pieces of smoked bacon. Repeat the process for the other fish.

mahi mahi2

10-Add 1/8 of a cup of white wine on top of each one and create a packet with the tin foil.


11-Cook in the oven on top of baking sheet for about 12 minutes.


12-Carefuly open the packet without burning and serve with the cooking juice on the plate

mahi mahi cookedWine Steamed Mahi Mahi with Asparagus & Smoked Bacon

13-Serve with a side of Parmesan & Sage Butternut Squash Mash (click here for the recipe) & enjoy!

Serves: 2

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