Mahi Mahi With Fennel Olives And Orange Recipe 445

SPICY ORANGE GLAZED GRILLED MAHI-MAHI WITH BRAISED FENNEL

Steps:

• 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.

MAHI-MAHI WITH FENNEL, OLIVES, AND ORANGE RECIPE - (4.4/5)

Steps:

• Toss orange supremes, fennel, and olives with lettuce. Top with mahi-mahi and drizzle with olive oil.

CUBAN-STYLE ORANGE CITRUS GRILLED MAHI-MAHI

Steps:

• Preheat an outdoor grill to medium-high heat.
• Sprinkle the mahi-mahi with salt and pepper. Coat in 1/4 cup of the Cuban Style Orange Citrus Vinaigrette in a shallow bowl or baking dish. Let marinate at room temperature for 10 minutes.
• Meanwhile, add the bacon to a medium saucepan over medium heat and cook, stirring, until crispy, about 4 minutes. Use a slotted spoon to remove the bacon pieces, leaving the drippings in the pan. Add the peppers and onions and cook, stirring, until soft, about 4 minutes. Add the rice, 2 cups water, cumin and a large pinch of salt. Bring to a simmer, cover and reduce the heat. Cook until the rice is tender and the all water has been absorbed, 15 to 20 minutes. Stir in the beans and bacon pieces.
• Brush the grill grates generously with oil. Place the fish on the grill, rounded-side down, and leave it until you can lift the fish without it sticking to the grill and there are distinct grill marks, about 5 minutes. (Test it by gently lifting a corner -- if it sticks, cook it a bit longer and try again.) Carefully turn the fish over and cook until firm to the touch, about another 5 minutes.
• Divide the rice and beans among 4 plates. Top each with a piece of mahi-mahi. Drizzle with the remaining vinaigrette. Sprinkle with crushed plantains and serve each with a lime quarter.