Good morning Darlings,
There are days that I don’t know what we’re having for dinner until something inspires me. Yesterday I took a trip to Wegman’s to see what they had. Silly me – they have everything.
Mahi Mahi is a great fish and is versatile, not only in how you can prepare it, but what you can combine it with. It’s heavy enough to hold its own against some interesting counterparts in this one dish meal.
We found this to be balanced and filling without being heavy.
- 10 creamer potatoes scrubbed well and thinly sliced
- 2 fennel bulbs washed and thinly sliced. Discard fronds or freeze for making vegetable broth
- 1 yellow onion very thinly sliced
- 3 clementine oranges zest before sectioning 2 of the oranges into pieces. Hold zest to the side for cooking the fish. Cut the remaining orange in half and hold until the end
- 2 lb mahi mahi portions
- kosher salt
- olive oil
- 3/4 cup black olives
- 3/4 cup green olives
- Wash, dry and prep vegetables
- Heat enough olive oil to coat a heavy pan (Le Creuset braiser - again. I swear I use this most days) until shimmering.
- Season potatoes with salt and pepper and lay in a single layer in pan. Do not stir. Let a nice crust form on the potatoes. Reduce heat to medium-high. Layer the onions and the fennel on top. After about 7-8 minutes check the potatoes to see if they've browned. Once browned - start mixing the fennel and onions into the potatoes to cook.
- Salt and pepper the fish and place into pan and let sear for about 4 minutes.
- With the back of a spoon, rub the orange zest into the top of the fish.
- Flip and brown the second side. Season lightly with a little salt and pepper.
- Add the olives and orange sections and continue to cook covered for another 4-5 minutes.
- Squeeze the remaining orange over the fish and vegetables and serve.