The Recipes

Mahi Mahi with Roasted Fennel and Roasted Red Pepper Pesto

Tonight, I definitely wanted something that was a little bit more involved... a luxe end to a long week.  I came home, munched on some olives and nuts, and got to cooking with a glass of wine.  Warning: I was eating alone tonight, so the fennel is SUPER garlicky.  If you're eating with someone else, you'd better make sure that they eat as much garlic as you do!

You can easily use a roasted pepper from a jar, or roast your own over a gas stove or under the broiler.  If you are roasting your own, char it and then transfer it to a bowl and cover it with plastic wrap until it is cool enough to handle.  Then peel off the skin and remove the stem, seeds, and ribs.



Mahi Mahi with Roasted Fennel and Roasted Red Pepper Pesto

Ingredients:


- 1 mahi mahi fillet
- 1 small bulb of fennel, core and stems removed and sliced
- 3 large cloves garlic, minced
- 2 T. butter
- 1 roasted red bell pepper, roughly chopped
- 1 T. toasted pine nuts
- handful of parsley
- 2 garlic cloves, chopped
- 1 lemon, juiced
- salt
- pepper
- olive oil

Preheat the oven to 350 degrees.

Layer the fennel slices into a small ramekin.  Halfway through, season it with salt and pepper.  Melt the butter in a microwave and combine it with the garlic.  Pour half of the butter over the fennel.  Continue layering the fennel and top with the other half of the garlic butter and season again with salt and pepper.  Bake in the oven for 45 minutes.

Combine the parsley, pine nuts, garlic, lemon juice, and red pepper in a food processor.  Season with salt and pepper and pulse until everything is combined and has a chunky quality.  Stream in a few T. of olive oil.  Set aside.

Season the mahi with salt and pepper and drizzle with olive oil.  Put it in an oven-safe pan.  Bake it in the oven for 15 minutes.

Put the ramekin with the fennel on a plate with the mahi alongside.  Spoon some of the red pepper pesto on top of the mahi.