Fennel Pollen Encrusted Mahi Mahi
Mahi Mahi is a wonderful, meaty white fish. Like halibut, mahi mahi works well as a base for other flavors. Really, very little can compete with whatever you pair it with. Add fennel pollen to the recipe and you have a dish sure to please.
Title: Fennel Pollen Encrusted Mahi Mahi
Author: Pollen Ranch
Prep Time: 5 Minutes
Cooktime: 20 Minutes
Total Time: 25 Minutes
- 1 teaspoon sea salt
- 1 teaspoon white pepper - whole
- 1 teaspoon coriander seeds - toasted
- 1/2 tablespoon wild fennel pollen
- 2 cups panko bread crumbs
- 1 teaspoon flat-leaf parsley
- 4 tablespoon olive oil
- 4 (5-ounce) mahi mahi fillets skin off
- sea salt and black pepper to taste
- Preheat the oven to 375-degrees (F)
- Lightly toast fennel seed and coriander seed in a dry pan over medium heat.
- Place salt, white pepper, parsley and coriander seed in a spice grinder or food processor and blend until coarsely ground. hand mix in the fennel pollen and panko crust.
- Place the spice coating on a plate. Brush mahi mahi fillets with olive oil. Press the mahi mahi fillets firmly into the coating so they are covered evenly on all sides. Place the mahi mahi fillets on a large ovenproof roasting pan or baking sheet.
- Place in oven and roast until mahi mahi is cooked through - about 10-15 minutes. Fish should be moist and delicate - not dry.
- Salt and pepper to taste.