Ingredients (for 2 servings)
2 mahi mahi fillets (about 1/2 lb. each) (I had 3 fillets, but 2 would be enough for two people)
1 fennel bulb (thick base of stalk), stalks cut off, bulb sliced
1 red large red onion (1/2 chopped for mango salsa, 1/2 thick sliced for roasting with fennel)
Corn seeds from 1 boiled corn on cobb
Bunch of cilantro, chopped (about 2-3 tablespoons)
Fresh lemon juice from 1/2 lemon
1 mango, peeled and chopped
2 Roma tomatoes, chopped
1 teaspoon hot sauce
1/8 teaspoon crushed red pepper
2 tablespoons butter
2-3 tablespoons olive oil
- Roast the fennel with red onion. Heat the skillet with 1 tablespoon olive oil and 1 tablespoon butter. Add fennel and onion pieces. Season with salt and pepper and cook on a moderately high heat for about 10 to 15 minutes, stirring occasionally, until the vegetables are completely soft and caramelized. Lower the heat if needed.
2. Make the salsa – mix 1/2 chopped red onion, chopped mango, tomatoes and corn seeds, add lemon juice, about 2 tablespoons olive oil, cilantro, hot sauce, crushed red pepper and season with salt and black pepper.
3. Heat 1 tablespoon butter in a large non-stick skillet, add the fish fillets, season with salt and pepper and cook on a moderately high heat for about 5 minutes; turn on the other side. Cover and cook for another 2-3 minutes. Remove the cover and cook until all the water from the fish is evaporated and the fillets look caramelized (about another 3 minutes after the cover is removed).
4. Serve the fillets immediately on a bed of mango salsa with roasted fennel and red onion on top. You can refrigerate any leftover salsa. Bon Appetit!!