MAHI MAHI, BABY FENNEL AND A SAFFRON GINGER TOMATO SAUCE

The fisherman at the weekly farmers market operates a boat out of Southport, about 15 kms north of here. A couple of times during the year, mahi mahi pass by on their migrations. I simply sautéed these fillets in grapeseed oil. The sauce is a mix of saffron, ginger, tomatoes, garlic and chilli puréed and reduced. The finely sliced fennel was marinated in extra virgin olive oil and balsamic vinegar.

MAHI MAHI, BABY FENNEL AND A SAFFRON GINGER TOMATO SAUCE