Spicy Orange Glazed Grilled Mahi-Mahi With Braised Fennel

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“The glaze for the Mahi-Mahi contains some things you may not be familiar with such as; Sambal oelek which is a simple, spicy chili paste. There is no garlic or other spices included which allows you to add heat to a dish without altering other delicate flavors. This is a common table condiment in Asia and China. Thai chili: This is a small chili with a fiery punch that doesn't dissipate with cooking. It ranges in color from green to red when fully ripe. and Lemongrass: One of the most important herbs in Thai and Vietnamese cooking. It's a long, thin stalk with gray-green coloring with a sour-lemon flavor. These spices and herbs, blended together makes the glaze for this fish delicious and flavorful, albeit very spicy!”
1hr 10mins

Ingredients Nutrition


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

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