Recipe Poached Fennel, Apple, Juniper Mahi Mahi

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Serves 3.

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Poached Fennel, Apple, and Juniper Mahi-Mahi


  • About a pound (450 grams) of mahi-mahi fillet, or any other firm white-fleshed fish. Leave skin on, if it comes that way.
  • 1-2 ounces / 30-55 grams dried juniper berries.
  • 1/4 cup / 60 mL gin.
  • About 6 ounces / 170 grams fennel bulb, coarsely chopped.
  • 1 apple, core removed, chopped.
  • About 1.5 tablespoons cooking oil - I used avocado oil.
  • Ground pepper to taste.
  • Garnish: 1 heaping tablespoon rinsed and drained capers.
  • Garnish: 2 teaspoons finely grated Cotija cheese (or Parmesan).

Pre-heat oven to 350 F / 180 C.

Put the juniper berries into a plastic bag and pound them with a mallet, until some break up.

Soak the juniper berries in 1/2 cup / 120 mL HOT water for at least an hour.

Allow the mahi-mahi to marinate in the gin for 15-20 minutes.

Cook the fennel in an oven-ready skillet on the cooktop for about five minutes, add the apple, and cook five minutes more. Move out of the way of the fish that will be coming.

Pat dry the skin side of the fish, and add it to the skillet, skin down. Cook 3 more minutes, adding ground pepper to taste.

Remove from cooktop, flip the fish, and pour in any remaining gin marinate from that plate. Then, add liquid from the juniper berry and water mixture (which will have cooled by now). Do not entirely submerge the fish, you do NOT need to add all this water. Add in some of the berries, crushed or otherwise - about half of them, scattered around the dish.

Bake for about 8-10 minutes, depended on preferred level of done-ness. (If you are using another type of fish, you'll have to adjust this time, depending on that fish's thickness).

When cooked, remove fish from oven, add toppings, and serve.
 
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