BROADCAST DATE: 7/24/05
Recipe from Nico of Nico’s at Pier 38
Steamed Mahi Mahi En Papillote With Roasted Fennel
8 oz. Mahi Mahi filet
2 tbsp. White wine
2 Fennel Bulbs
1/2 lb Butter
1/2 C Chicken stock
Juice of 1/2 of one lemon
Put on parchment paper: mahi with salt, white pepper, lemon juice, white wine and chopped fennel weed.
Close it and double up with aluminum foil.
Put half inch water in a pan, boil it and put the papillote on it. Cover and cook for 8-10 minutes.
Roast the fennel in chicken stock, butter and white wine. Cover with foil and roast at 375 degrees for 30 minutes.
Beurre blanc: keep the juice of the mahi mahi, pour in small sauce pan, add 1/2 lb butter until melted.
Display fennel, lay fish over it and pour sauce on top. Add chopped fennel weed for garnish.
Tahitian Nairagi Carpaccio
2 lbs Nairagi, thinly sliced
1/2 C Red onion, thinly sliced
Juice of 1/2 lemon
1 Tbsp Hawaiian salt
1 tsp White pepper
2 Tbsp Capers
Basil Chiffonade (basil cut into fine strips)
Extra Virgin Olive Oil
Layer each ingredient on a plate, in order as listed above.