Mahi with mandarins


Peter Brave

Brave New Restaurant

1 6 oz fillet MahiMahi or other mild fish

1 mandarin orange

2 leaves Napa cabbage

good olive oil


Beforehand, blanch the cabbage leaves in boiling salted water for a couple of seconds to make them pliable. Peel the orange and separate the segments. Assemble by placing orange segments on the Mahi, salt and pepper, then wrapping in the blanched cabbage leaves. Place in pan add a couple of tbsp of water or wine, S&P then cover and bake at 425 foa approx. 15 min. Serve drizzled with olive oil.

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