Recipe: Roasted Mahi Mahi with Fennel, Olives and Oranges

Dense, meaty Mahi Mahi lends itself well to roasting. It has a relatively high fat content that plays well with salty olives and tart citrus.

This recipe is a good one for a weeknight dinner party, or any time you want something healthy, elegant, great tasting and fast. This method will get dinner on the table in about 30 minutes. Just add rice or couscous and a salad and you’re all set.

Mahi Mahi is a large tropical fish that is readily available all winter. It’s goes by the name Dolphin Fish in the Caribbean and Dorada in Mexico. When Pacific Halibut is in season (May-Nov) it’s a really good local option for this dish. Both are from well-managed fisheries.

Roasted Mahi Mahi with Fennel, Olives and Orange
serves 4

1 bulb fennel, sliced as thinly as possible, fronds reserved
1 orange, sliced in half and then sliced thinly into half circles
A handful of your favorite mixed olives, pitted
2 tablespoons olive oil
2 pounds Mahi Mahi fillets
2 tablespoons chopped fresh oregano
Salt & pepper to taste

Preheat oven to 450 ° F while you prepare the ingredients. Toss fennel, orange and olives in 1 tablespoon of the olive oil. Place the mixture in the bottom of a roasting pan large enough to accommodate the fish. Roast this mixture for about 10 minutes.

Season the fish all over with salt and pepper. Place the Mahi Mahi fillets on top of the roasted fennel, orange and olive mixture, drizzle it with remaining olive oil, and sprinkle oregano over the top. Roast for about 10 minutes per inch thickness of the fillets or until fish is opaque and flakes easily with a fork. Using a spatula, remove fish carefully from the roasting pan and transfer to warm plates. Top with roasted fennel, orange and olive mixture and garnish with reserved fennel fronds.