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Jim Coleman Recipes

Seared Mahi Mahi with Orange and Fennel, Polenta and Fried Leeks

For this recipe you will need:

  • 4 fresh mahi mahi fillets (6 ounces each)
  • 2 ounces olive oil
  • 2 shallots, diced
  • 2 cloves garlic, sliced
  • 1 tablespooon fresh ginger, chopped
  • 2 heads fennel, core removed, julienne
  • 2 ounces white wine
  • 3 oranges, sectioned with pith removed
  • 4 ounces fresh-squeezed orange juice 3 Tablespoons butter
  • Salt and pepper to taste

1. Season mahi mahi with salt and pepper.

2. Sear in hot oil on both sides until lightly brown (approximately 3 minutes per side).

3. Mahi mahi should be medium-rare; reserve. Drain excess oil from pan, add shallots and sauté until brown and tender.

4. Add ginger, garlic and fennel, tossing lightly. Add wine and continue cooking until fennel is tender and wine is almost completely reduced. Add orange juice, salt and pepper to taste.

5. When orange juice comes to a boil, whip in butter, add orange segments, and remove from heat.


  • ½ cup polenta
  • 3 cups water
  • 3 tablespoons Parmesan cheese
  • 2 tablespoons butter
  • Salt and pepper to taste

1. Bring water to a boil in a heavy saucepan.

2. Add ½ teaspoon salt, then add polenta slowly, stirring with a wire whip.

3. Lower heat to a simmer and cook polenta until thick and shiny.

4. Add butter, cheese, and salt and pepper to taste.


  • 1 large leek
  • 1 cup oil
  • Flour as needed
  • Salt and pepper to taste

1. Slice leek in half lengthwise, cut into 2-inch pieces and julienne-slice.

2. Season flour with salt and pepper; dust leek strips.

3. Heat oil to 350°F and fry leeks until brown and crispy.

4. Place polenta in center of plate, arrange mahi mahi around polenta, spoon over sauce, top with fried leeks and serve.

©2008 WHYY