6 - 7 oz. fresh mahi mahi fillet, boneless, skinless
2 Tbsp. olive oil
½ tsp. cayenne pepper
½ tsp. paprika
¼ tsp. cumin
¼ tsp. finely chopped fresh rosemary
¼ tsp. finely chopped fresh thyme
¼ tsp. ground fennel
½ tsp. ground garlic
¼ tsp. celery salt
¼ tsp. finely chopped fresh oregano

Rub fillets with olive oil. Combine remaining ingredients well. Coat fillets with spice mixture.

Fennel Endive Daikon Slaw

½ bulb fennel, finely julienned
3 Belgium endive
2 ears corn
1 Tbsp. chopped scallion
1 Tbsp. chopped fresh mint
2 Tbsp. sour cream
1 tsp. honey
1 lime, juiced
** sea salt and freshly ground black pepper
** cayenne pepper

Charbroil corn on hot grill until done. Shave kernels from cobs. Set aside. Cool. Place kernels in mixing bowl with fennel, endive, scallion, mint, sour cream, honey and lime juice. Toss well. Season to taste with sea salt and freshly ground black pepper. Let stand approx. 30 minutes. Drain mixture reserving liquid.

Vinaigrette

2 Tbsp. hazelnut oil
2 Tbsp. rice vinegar
1 tsp. chopped fresh mint
** sea salt and freshly ground black pepper

Whisk hazelnut oil and rice vinegar into reserved liquid from slaw. Season to taste with sea salt and freshly ground black pepper. Add mint.

Preparation

Charbroil mahi mahi fillets on a hot grill at medium heat for approx. 2 minutes per side or until doneness desired.

Presentation

18 leaves Belgium endive
6 sprigs mint
1 red bell pepper, cut into strips
¼ cup roasted corn kernels
2 Tbsp. chopped chives

Place portion of fennel claw in center of serving plate. Top with mahi mahi fillet. Arrange 3 endive leaves in star shape around slaw. Top with red bell pepper. Drizzle vinaigrette around plate. Garnish with corn kernels, chives and mint sprig.