Light and refreshing, roasting some Mahi Mahi and then drizzling a refreshing vinaigrette over it makes this dish stand out. I wasn't sure if my son would eat it but he loved it! We served it on top of some seasoned brown rice but you could serve this alone with some other vegetables if you prefer.
If you don't like peppers, please don't omit it from the dressing...Just don't consume the sliced peppers when you eat it and you will be fine. The Serrano peppers add an element of flavor that brightens this dish so don't leave it out!
Roasted Mahi Mahi
w/Grapefruit, Fennel & Serrano Pepper Vinaigrette
Mahi Mahi Filets
Extra Virgin Olive Oil
Himalayan Pink Sea Salt
Fresh Black Cracked Pepper
1 Serrano Pepper
1/2 Fresh Fennel Root
1 Whole Fresh Grapefruit
1 tbsp Rice Wine Vinegar
1 tbsp Balsamic Pomegranate Vinegar
3 tbsp Extra Virgin Olive Oil
1 tbsp Honey
Himalayan Pink Salt
Cracked Fresh Black Pepper
Preheat oven or grill to 400 degrees.
Season Mahi Mahi filet with Himalayan Pink Sea Salt, fresh cracked Black Pepper and Smoked Paprika. Drizzle with Extra Virgin Olive Oil on top.
If cooking on the grill make sure to cook it indirectly. Place on baking sheet pan and roast for 20 minutes or until cooked thoroughly.
Slice the Grapefruit in half and squeeze out the juice of one half. Segment the other half of the Grapefruit. Transfer to a medium size bowl.
Slice Serrano Peppers thinly keeping seeds for a little heat. If you don’t prefer the heat, then don’t consume the peppers. Just use them to flavor the vinaigrette as it adds an element of flavor necessary for this dish without bringing on the heat.
Thinly slice the Fennel Root and transfer to the bowl. Add the Vinegars, Honey, Extra Virgin Olive Oil, Himalayan Pink Salt and Black Pepper. Set aside until the Mahi Mahi is finished roasting.
To serve; pour vegetables and vinaigrette over Mahi Mahi while warm and serve with seasoned brown rice as a base.