- 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.
This dish should take no more than 20-25 minutes. The fennel will still have some crunch to it. The potatoes anchor the brine of the olives and the sweetness of the orange.
I hope you love it.
Calories: 509kcal | Carbohydrates: 59g | Protein: 49g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 166mg | Sodium: 1062mg | Potassium: 2453mg | Fiber: 12g | Sugar: 12g | Vitamin A: 1023IU | Vitamin C: 115mg | Calcium: 192mg | Iron: 5mg