1. Juice one fennel bulb by either a) placing in a juicer, or b) placing in blender, then straining blender contents; discarding solids. 2. Cut each of the other two fennel bulbs into six pieces. 3. Lightly sautee garlic and ginger in olive oil, until translucent. 4. Add the cut fennel, white wine, and the fennel juice. Cook fennel until soft. 5. Season fennel with salt and pepper. 6. As fennel cooks, season the fish and place on grill (or grill pan). Cook about 3 to 4 minutes on each side. 7. Right before you remove fish from grill, brush on orange glaze. Serve fish with braised fennel. 8. For the Spicy Orange Glaze: 9. Place sugar in a dry, hot pan, stirring until sugar is caramelized a golden brown. 10. Add juice, thai chili, ginger, garlic and the lemongrass. Cook until reduced to half. 11. Strain and chill until used to glaze the grilled mahi-mahi. ---------------------------------------------------------------------------
Nutrition
Ingredients
