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

Serves: 4


  • 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


Fennel Pollen Encrusted Mahi Mahi

  1. Preheat the oven to 375-degrees (F)
  2. Lightly toast fennel seed and coriander seed in a dry pan over medium heat.
  3. 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.
  4. 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.
  5. Place in oven and roast until mahi mahi is cooked through - about 10-15 minutes. Fish should be moist and delicate - not dry.
  6. Salt and pepper to taste.