Fennel Pollen Encrusted Mahi Mahi Recipe


1 teaspoon sea salt
1 teaspoon white pepper - whole
1 teaspoon coriander seeds - toasted

1 tablespoon fennel seed - toasted
1/2 tablespoon fennel pollen 
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


Fennel Pollen Encrusted Mahi-Mahi
Mahi-Mahi is a wonderful, meaty white fish. Like halibut, Mahi-Mahi works well as a base for other flavors. 

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.

5. Brush mahi mahi fillets with olive oil.

6. Press the mahi mahi fillets firmly into the coating so they are covered evenly on all sides.

7. Place the mahi mahi fillets on a large ovenproof roasting pan or baking sheet.

8. Place in oven and roast until mahi mahi is cooked through - about 10-15 minutes.

Fish should be moist and delicate 

Salt and pepper to taste.