Spicy Orange Glazed Grilled Mahi-Mahi With Braised Fennel Japanese cooking recipe

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1 1/4 lbs mahi mahi fillets
3 fennel bulbs
2 garlic cloves, finely chopped
1 inch gingerroot, finely chopped
1 cup white wine
1 tablespoon olive oil
For the Spicy Orange Glaze
1 cup sugar
1 cup orange juice
1 Thai chile, deseeded
2 inches gingerroot, roughly chopped
1/2 garlic clove, crushed
1 stalk lemongrass, crushed and cut

1Juice one fennel bulb by either a) placing in a juicer, or b) placing in blender, then straining blender contents; discarding solids.
2Cut each of the other two fennel bulbs into six pieces.
3Lightly sautee garlic and ginger in olive oil, until translucent.
4Add the cut fennel, white wine, and the fennel juice. Cook fennel until soft.
5Season fennel with salt and pepper.
6As fennel cooks, season the fish and place on grill (or grill pan). Cook about 3 to 4 minutes on each side.
7Right before you remove fish from grill, brush on orange glaze. Serve fish with braised fennel.
8For the Spicy Orange Glaze:.
9Place sugar in a dry, hot pan, stirring until sugar is caramelized a golden brown.
10Add juice, thai chili, ginger, garlic and the lemongrass. Cook until reduced to half.
11Strain and chill until used to glaze the grilled mahi-mahi.

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