MAHI-MAHI WITH OYSTERS (UNITED STATES)
A simple preparation tonight, steaming mahi-mahi with fresh oysters and aromatics in an airtight foil wrapper, an excellent way to add flavor interest to this fresh but rather delicate fish.
Line the bottom of an oven-proof dish with a large sheet of heavy-duty aluminum foil, enough to wrap over the contents.
Preheat oven to 450F.
Dump six large, fresh oysters into a bowl with their liquor and add the juice of one lime, one teaspoon fruity olive oil, 1/4 teaspoon salt, black pepper to taste, two smashed garlic cloves and two thick "coins" sliced from a fresh ginger root, stir and set aside.
Cut four or five thin slices from the middle of a medium sweet onion and separate into rings.
Remove the skin from a 1-pound filet of mahi-mahi (or other firm-fleshed fish) and cut it into two pieces.
Place one piece of fish in the bottom of the foil-lined bowl. Pour in the oysters, liquid and flavorings, and top with the other piece of fish. Place all the onion on top, and fold the foil over everything, sealing tightly. Put it in the oven and bake for 20 minutes. Open, take a deep breath, go "ahhhhh," and serve immediately.
Perfect with a dry, crisp white wine like the Muscadet reported elsewhere. A crisp German or Czech pilsener (or the American microbrew equivalent) would also work fine.