Wild Foraged Fennel Mahi Mahi with Leeks and Tomatoes Spicewalla Team 1/16/2023 Share Pin Tweet 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 Shop the Recipe 3 Pack Rumi Spice Collection $14.99 Print Preparation Preheat the oven to 375*F. 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. Heat the remaining 1 tablespoon of olive oil in a large (oven-safe) skillet over medium heat. Add in leeks and garlic, a pinch of salt and a few grinds of black pepper. SautÊ until the leeks begin to soften, about 5 minutes. 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. Place the fish on top of the tomato leek mixture & sprinkle the fennel seeds over top. Transfer to the oven and bake until the fish is cooked through, tender and flakes easily with a fork, about 10-12 minutes. Drizzle over the remaining lemon juice, garnish with fresh chopped parsley and serve warm. Shop the Recipe 3 Pack Rumi Spice Collection $14.99 Dinner entree european-and-american gluten-free seafood Comments Add a Comment Name Email Message Please note, comments must be approved before they are published