Spicy Orange Glazed Grilled Mahi-Mahi With Braised Fennel

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 10mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • Juice one fennel bulb by either a) placing in a juicer, or b) placing in blender, then straining blender contents; discarding solids.
  • Cut each of the other two fennel bulbs into six pieces.
  • Lightly sautee garlic and ginger in olive oil, until translucent.
  • Add the cut fennel, white wine, and the fennel juice. Cook fennel until soft.
  • Season fennel with salt and pepper.
  • As fennel cooks, season the fish and place on grill (or grill pan). Cook about 3 to 4 minutes on each side.
  • Right before you remove fish from grill, brush on orange glaze. Serve fish with braised fennel.
  • For the Spicy Orange Glaze:
  • Place sugar in a dry, hot pan, stirring until sugar is caramelized a golden brown.
  • Add juice, thai chili, ginger, garlic and the lemongrass. Cook until reduced to half.
  • Strain and chill until used to glaze the grilled mahi-mahi.
Advertisement