4 12 x 16″ sheets parchment
1/4 cup unsalted butter
3 cup leeks — sliced, rinsed
4 sprig fresh thyme
4 Wahoo steaks (6-8 oz. each)
salt to taste
1/4 cup Dijon mustard
2 tablespoons dry white wine
1/8 teaspoons white pepper Top with
1/2 cup shallots — sliced
1 cup Roma tomatoes — blanched, peeled, seeded, chopped
12 whole shiitake mushroom caps
4 lemon slices

Preheat oven to 450 . Cut parchment and fold each in half like a book.
Trace a large heart half starting from the folded edge; cut out and
unfold. Repeat with remaining sheets of parchment. Brush parchment with
butter. Place 1/2 cup leeks on the right side of a parchment heart then
top with a sprig of thyme. Season fish with salt. Top with a seasoned fish
fillet. Blend the mustard, wine, and pepper; brush mixture on fillets. Top
each fillet with 2 Tbsp shallots, 1/4 cup tomatoes, and 3 mushroom caps;
finish with a slice of lemon. Fold the left side of the heart over the
fish. Match the edges and begin folding at the top of the heart. Fold over
1/2″ of edges, pleating at about every inch, making sure all edges match
and folds are tight. Once you’ve completed the folding once, make a double
fold by folding and pleating again. Crease edges with your fingernail.
Place packets on two large baking sheets. Bake about 10 minutes (10
minutes per inch of fish). The packets will puff up — serve immediately
or they’ll deflate. Let each person tear open their packet.