Chili Seared Mahi-Mahi


mahi-mahi7_fish-1.jpg

Ingredients:
Serves eight

SPICE RUB WITH MAHI MAHI:

8 6 oz. mahi-mahi filets

3 oz. toasted fennel seed (ground)

2 oz sweet paprika

1 oz cayenne pepper

1oz. sugar

1 oz. salt

1/2 oz. ground pepper

RAGU:

6 ea. roma tomatoes, cored, smoked and diced

3 cups great northern beans (canned, drained, and rinsed)

2 oz. parsley

1.T. sea salt

1.T. fresh ground pepper

1 cup fennel bulb, diced

1 clove garlic, sliced

4 oz. baby spinach

1 cup chicken stock

2 oz. new olive oil

Preparation:

SPICE RUB WITH MAHI MAHI:

Place all ingredients in a small bowl and mix together.

Heat a cast iron skillet on high heat.

Coat the mahi-mahi with canola oil, and sprinkle with chili rub and additional oil.

Place the mahi-mahi in the cast iron skillet and sear, approximately one minute on each side.

Cook through. (This step can be done ahead of time.)

RAGU:

In a medium sauté pan, place 1 oz. olive oil and fennel.

Bring to a medium heat to stew and tenderize.

Add garlic and cook for 1 minute, followed by the smoked tomatoes and white beans.

Turn heat to high and add chicken stock.

When the mixture comes to a boil, (let it reduce by 1/4), then add salt, pepper, chopped parsley and spinach just until heated through.

Transfer ragu to a large bowl, then place the fish on top, garnish with parsley and a drizzle of olive oil.

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