Fennel adds a delicate flavor to this version of wine poached Mahi-Mahi and the addition of the shrimp make it a delight.
6 SERVINGS
- 6 5-ounces skinless mahimahi fillets (each about 1½ inches thick)
- 2 tablespoons olive oil
- 3 cups bottled clam juice
- 1 cup dry white wine
- ½ lemon, thinly sliced
- 3 garlic cloves, peeled
- ¼ teaspoon dried crushed red pepper
- ½ pound uncooled medium shrimp, peeled, deveined
- Sautéed Fennel, Capers and Arugula(see recipe)
- fresh fennel fronds
Pat fish dry with paper towels. Sprinkle with salt and pepper. Heat 1 teaspoon oil in large nonstick skillet over medium-high heat. Add 3 fish fillets to skillet. Cook fish on 1 side only until brown, about 3 minutes. Transfer fish to plate. Repeat with remaining 1 teaspoon oil and fish fillets.
Combine clam juice and next 4 ingredients in heavy large saucepan. Cover and simmer until flavors blend, about 10 minutes. Working in batches, add fish and any accumulated juices to pan. Cover; simmer gently until fish is opaque in center, about 10 minutes. Using spatula, transfer fish to platter. Tent with foil. Add shrimp to liquid. Simmer until shrimp are just cooked through, about 2 minutes. Using slotted spoon, transfer shrimp to platter with fish.
Remove garlic and lemon from liquid; boil until reduced to 1 cup, 20 minutes.
Divide sautéed fennel among plates. Top with fish and shrimp. Spoon cooking liquid over. Garnish with fennel fronds.
Related posts:
- Cornmeal-Crusted Catfish on Mixed Greens
- Swordfish Steaks with Lemon-Parsley Sauce
- Ginger and Pink Peppercorn Salmon
- Baked Fish with Ratatouille
- Smoked Trout Cakes with Horseradish Cream
- Tom Yum Kai Nam Kon (Thai Creamy hot and sour chicken soup)
- Braised Lamb Shanks with Fennel, Tomatoes, Turnips and Carrots
