Spicy Orange Glazed Grilled Mahi-Mahi With Braised Fennel
- Ready In:
- 1hr 10mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 1 1⁄4 lbs mahi mahi fillets
- 3 fennel bulbs
- 2 garlic cloves, finely chopped
- 1 inch gingerroot, finely chopped
- 1 cup white wine
- 1 tablespoon olive oil
-
For the Spicy Orange Glaze
- 1 cup sugar
- 1 cup orange juice
- 1 Thai chile, deseeded
- 2 inches gingerroot, roughly chopped
- 1⁄2 garlic clove, crushed
- 1 stalk lemongrass, crushed and cut
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.
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RECIPE SUBMITTED BY
Retired world traveler. I have collected recipes from many of the places I have been. Not the recipes from the local 5 star restaraunts but the cuisine that the REAL people eat! Lots of interesting stuff out there people eat!
Love to try out those recipes I have collected now that I have the time. Only problem is finding the original ingredients.
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