Fennel Pollen Encrusted Mahi Mahi Mahi Mahi is a wonderful, meaty white fish. Like halibut, mahimahi works well as a base for other flavors. Really, little competes with whatever you match it with. ingredients: 1 teaspoon sea salt 1 teaspoon white pepper - whole 1 teaspoon coriander seeds - toasted
1 tablespoon fennel seed - toasted 1/2 tablespoon fennel pollen (Read more about fennel pollen here: Yellow Fairy Dust Makes Food Magically Better) 1 teaspoon flat-leaf parsley 4 tablespoon olive oil 4 (5-ounce) mahi mahi fillets skin off sea salt and freshly ground Tellicherry black pepper to taste directions: 1. Preheat the oven to 375-degrees (F) 2. Lightly toast fennel seed and coriander seed in a dry pan over medium heat. 3. Place salt, white pepper, parsley, fennel seed, coriander seed, and fennel pollen in a spice grinder or food processor and blend until coarsely ground. 4. Place the spice coating on a plate. Brush mahi mahi fillets with olive oil. Press the mahi mahi fillets firmly into the coating so they are covered evenly on all sides. Place the mahi mahi fillets on a large ovenproof roasting pan or baking sheet. Place in oven and roast until mahi mahi is cooked through - about 10-15 minutes. Fish should be moist and delicate - not dry. 5. Salt and pepper to taste. Serves 4
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