Easter is quickly approaching which means Lent is nearly over… and I have only posted one fish recipe… sorry! I’m not actually into frying fish at home… we’ll leave that to the church social halls. But with two Fridays left – including Good Friday, it’s not too late to get a fish recipe posted, so how about a little mahi-mahi and shrimp?

Contrary to popular belief the mahi-mahi is not related to the dolphin family of mammals. They are one of the fastest-growing fish and are carnivorous- feeding on crabs, squid, and mackerel. Mahi-mahi’s sweet taste and firm flesh make it perfect for poaching; along with halibut, swordfish, and salmon- just in case you are looking for a good substitute.

If you eat a lot of fish, a fish poacher is a great pan to have in your kitchen. Often thought of for cooking whole fish, it works wonderfully with fillets as well. If you are in the market for a poacher, you can check out this link or visit your local kitchen store. If you don’t have and are not interested in a poacher, no problem, a larger skillet with a tight-fitting lid will work just fine. And please don’t be intimidated or turned off by the long list of ingredients… the majority are either spices or items just dropped into the poaching liquid.

As a vegetable side, I made sautéed fennel and red peppers with capers and olives. I then used the fennel stalks in the poaching liquid and the fronds as garnish. I’ll be posting that recipe tomorrow, but in case you want to do your grocery shopping today here is the ingredient list: 1 fennel bulb, 1 small onion, 1 red bell pepper, capers, and Kalamata olives. And if you decide against this side dish, leave the fennel out of the poaching liquid – it is listed as optional.

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