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Wild Foraged Fennel Mahi Mahi with Leeks and Tomatoes

Wild Foraged Fennel Mahi Mahi with Leeks and Tomatoes

Flaky, perfectly seasoned mahi mahi is happy as a clam perched on top of hand-crushed tomatoes and peppery sliced leeks. Wild Foraged Fennel from Spicewalla and Rumi round out this healthy, delicious meal with aromatic perfection. 



2 Mahi Mahi filets
3 Tbsp fresh lemon juice, divided
2 Tbsp extra virgin olive oil
1 tsp kosher salt
½ tsp freshly-ground black pepper
2 tsp Wild Foraged Fennel
2 medium leeks (white part only), thinly sliced
4 garlic cloves, minced
1 (15-ounce) can crushed tomatoes
Chopped parsley


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  1. Preheat the oven to 375*F.

  2. Pat the Mahi Mahi filets dry and season on both sides with salt and pepper. Drizzle with 2 tablespoons of the lemon juice and 1 tablespoon of olive oil. Set aside.

  3. Heat the remaining 1 tablespoon of olive oil in a large (oven-safe) skillet over medium heat.

  4. Add in leeks and garlic, a pinch of salt and a few grinds of black pepper. SautĂŠ until the leeks begin to soften, about 5 minutes.

  5. Using your hands, crush the tomatoes into the pan. Season with 1 tsp salt and a few grinds of black pepper. Let cook until warmed through and slightly thickened, about 5-7 minutes.

  6. Place the fish on top of the tomato leek mixture & sprinkle the fennel seeds over top.

  7. Transfer to the oven and bake until the fish is cooked through, tender and flakes easily with a fork, about 10-12 minutes.

  8. Drizzle over the remaining lemon juice, garnish with fresh chopped parsley and serve warm.

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