Paper Bag Grouper or Mahi

Mahi Mahi

For a lovely summer meal, I cooked a fillet of grouper in paper and at the same time, I cooked a blackened fillet of Mahi Mahi with identical topping.  The topping was one that was originally used by the Bubble Room Restaurant on Sanibel/Captiva.  It is a pecan-crusted topping with a lemon, garlic, and mayonnaise base.

To go with it, I peeled thin slices of cucumber and paired them with tomatoes and onions.  Topping the salad off with tiny bit of Greek salad dressing, I placed the fish directly over the salad for a clean look.

Grouper

Reflections:I was a bit disappointed that the topping did not come out crunchy. Next time, I will open up the fish package at the end and finish under the broiler to put a lovely crunchy finish.  The salad was a bit too insipid to go with the fish flavors.  I would have preferred a salad with a bit more texture and depth.

I believe the Mahi Mahi came out prettier on the plate.  If anyone has any suggestions that would help this become more crispy or what sort of veggies might have a better impression, please comment below.