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1½ pound Mahimahi, Fillets
2 tablespoon Olive Oil
2 tablespoon Butter
½ cup Fennel, Chopped
4 tablespoon Onion, Chopped
¼ teaspoon Salt
1 dash Pepper
Heat oven to 450f. If fillets are large, cut into 6 serving pieces. Arrange fish in ungreased rectangular baking dish.
Heat oil and butter in saucepan over medium high heat. Saute remaining ingredients in oil 2 minutes. Spoon over fish. Bake 15 minutes or until fish flakes easily with fork.
To microwave: arrange fish fillets, thickest parts to outside edges, in rectangular microwavable dish. Place remaining ingredients in 4-cup microwavable measure. Cover fennel mixture tightly and microwave on high 2 minutes, stirring after 1 minute. Spoon over fish. Cover fish tightly and microwave10 minutes, rotating dish 1/2 turn after 4 minutes, until fish flakes easily with fork. Let stand covered 3 minutes.
2 tablespoon Olive Oil
2 tablespoon Butter
½ cup Fennel, Chopped
4 tablespoon Onion, Chopped
¼ teaspoon Salt
1 dash Pepper
Heat oven to 450f. If fillets are large, cut into 6 serving pieces. Arrange fish in ungreased rectangular baking dish.
Heat oil and butter in saucepan over medium high heat. Saute remaining ingredients in oil 2 minutes. Spoon over fish. Bake 15 minutes or until fish flakes easily with fork.
To microwave: arrange fish fillets, thickest parts to outside edges, in rectangular microwavable dish. Place remaining ingredients in 4-cup microwavable measure. Cover fennel mixture tightly and microwave on high 2 minutes, stirring after 1 minute. Spoon over fish. Cover fish tightly and microwave10 minutes, rotating dish 1/2 turn after 4 minutes, until fish flakes easily with fork. Let stand covered 3 minutes.
