Fennel Pollen Encrusted Mahi Mahi Recipe


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.

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

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