Thursday, August 23, 2012

Spicy Mahi Mahi with Fennel Summer Squash

Ok, not too spicy as I am a wimp but spicy enough.




Spicy Mahi Mahi with Fennel Summer Squash

For the Mahi: 
 
1 (fresh, wild-caught) mahi mahi fillet 
1 tbl preferred pepper jam (I used an apricot pepper jam that I got at the farmers' market)
Pinch of clove
Pinch of nutmeg
1 tbl coconut flakes, unsweetened & organic


For the Squash: 

1 yellow summer squash, chopped
1 tbls fresh fennel, thinly sliced
6-10 raisins (brown)
Dash of ground pepper

Method:

Slather the fillet with the jam and top with the clove and nutmeg. Place on parchment paper and bake uncovered at 350° for 20 minutes.



Sprinkle the coconut on top and bake for another about another 10 minutes covered with the parchment paper over it.

While the fish is baking, boil some water and steam the squash and fennel together (about 10 minutes). Add in the raisins while it is cooling, they will soften.

Yum.

I'm not sure what my obsession is with adding raisins to squash recipes is, but I really do enjoy them and think they add such a great flavor.


Enjoy ;)

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