With the price of fish going up and up and up, finding a flavorful yet relatively inexpensive fish other than tilapia can be a challenge when cooking for a group. I went with an old staple from virtually every super club menu I can remember. "Mahi Mahi". This is not your typical, "smother the fish in pineapple chucks" recipe though. This is a recipe that uses one of the most versatile ingredients in my kitchen. Beer.
While it is reducing, season your fish with a seasoning of your choice. I like a mixture of powdered fennel, coriander, and pepper.
Heat olive oil in a saute pan and place fish in. Once cooked to desired temp spoon the sauce into the pan on top of the fish and let cook along side the fish and thicken to an even thicker consistency.
Remove fish from pan and spoon sauce over the top. For color, top with sliced chives, chive flowers (if in season) and diced red pepper.
Wichita, KS
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