Posted by on Aug 20, 2012 in Life, Main Courses, Recipes

Fennel and Fish with sides from the farm

We’ve been members of Millsap farm’s shared agriculture for 4 years now. Getting involved with a crop share has changed a lot about how we view food. We had to learn how to cook new foods- and each year we find something new. I learned how to keep foods the freshest. This is because farm fresh fruits and veggies haven’t been sprayed with anti-rotting anything OR rinsed in bleach OR picked under-ripe.

I like it that way. If you are looking for ways to eat local and increase your veg, check out the Farmer’s Market of the Ozarks. They are a new farmer’s market and they’ve got some sweet stuff out there! Here’s their facebook page which has some mouth watering pictures.

Tonight I have a simple dinner with nothing but “what’s left in the crisper drawer”. For a CSA member, there is always something for dinner

Its a pan-seared Mahi Mahi marinated in olive oil, lemon juice and fennel. The roasted veggies are always a hit with onions, fennel bulb, okra, carrots and zucchini. Roasted with olive oil, salt and pepper. Yum.

The corn is from the CSA, however it was purchased at an auction. The cool thing about the corn is that has likely never been sprayed- which is completely unheard of. There were a few small worms. No biggie, easily removed or area chopped off. Unsprayed corn is an organic eater’s DREAM!

The bread is an amazing green olive bread from KatieMadeIt. What a meal. Too good not to share :-) Since roasted veggies is simple (EVOO, salt and pepper, 400 for 30 minutes) I thought I’d show you how I made the Mahi Mahi.

First, Mahi Mahi is a super mild fish. My kids ate it (except Joslyn insisted on removing the “grass” from hers) and the hubs enjoyed it too.

Place 3-4 filets in a medium bowl. Add:

  • 3/4 c. fennel tops
  • juice of 1/2 a lemon
  • generous amount of salt
  • fresh ground pepper
  • 1 T. olive oil

Allow fish to marinade for 1-4 hours. When ready to cook, heat up a cast iron skillet on medium-high. Add 2 T. butter and melt into pan. When pan is hot, add filets. Do not disturb them for at least 1 minute. This helps the fish sear and get deliciously browned. Flip after 2-3 minutes and repeat “searing” method. Remove from pan once filet is flakey, approx. 4-6 minutes.

Serve hot, this one’s a keeper!

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