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Wild Foraged Fennel Mahi Mahi with Leeks and Tomatoes Wild Foraged Fennel Mahi Mahi with Leeks and Tomatoes

Wild Foraged Fennel Mahi Mahi with Leeks and Tomatoes

Flaky, perfectly seasoned mahi mahi is happy as a clam perched on top of hand-crushed tomatoes and peppery sliced leeks. Wild Foraged Fennel from Spicewalla and Rumi round out this healthy, delicious meal with aromatic perfection. 

Ingredients

 

2 Mahi Mahi filets
3 Tbsp fresh lemon juice, divided
2 Tbsp extra virgin olive oil
1 tsp kosher salt
½ tsp freshly-ground black pepper
2 tsp Wild Foraged Fennel
2 medium leeks (white part only), thinly sliced
4 garlic cloves, minced
1 (15-ounce) can crushed tomatoes
Chopped parsley

 

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Preparation

  1. Preheat the oven to 375*F.

  2. Pat the Mahi Mahi filets dry and season on both sides with salt and pepper. Drizzle with 2 tablespoons of the lemon juice and 1 tablespoon of olive oil. Set aside.

  3. Heat the remaining 1 tablespoon of olive oil in a large (oven-safe) skillet over medium heat.

  4. Add in leeks and garlic, a pinch of salt and a few grinds of black pepper. SautĂŠ until the leeks begin to soften, about 5 minutes.

  5. Using your hands, crush the tomatoes into the pan. Season with 1 tsp salt and a few grinds of black pepper. Let cook until warmed through and slightly thickened, about 5-7 minutes.

  6. Place the fish on top of the tomato leek mixture & sprinkle the fennel seeds over top.

  7. Transfer to the oven and bake until the fish is cooked through, tender and flakes easily with a fork, about 10-12 minutes.

  8. Drizzle over the remaining lemon juice, garnish with fresh chopped parsley and serve warm.

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