Yield: 4 servings
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1 teaspoon olive oil
1 teaspoon garlic, chopped (1 clove)
1/4 cup sweet chili sauce (found in Asian section of supermarket)
1/4 cup rum
1/2 cup orange marmalade
1 large fennel bulb, white part only, thinly sliced
1 red pepper, thinly sliced
4 Mahi-Mahi filets, skinless
salt and pepper to taste
4 orange slices
1 aluminum foil
Preheat oven to 400 degrees.
In a small saucepan over medium heat, saute the olive oil and garlic, for 3-5 minutes. Mix in the sweet chili sauce, rum and orange marmalade and stir often until a syrup is formed and all the marmalade is melted; remove from heat.
Meanwhile, tear off a piece of foil about 3 feel long. Mix the fennel and red pepper slices and lay out on the foil, covering half of the foil and drizzle with 1/4 cup of the Orange Rum glaze. Fold over the rest of the foil and crimp the edges to seal the pouch. With the flesh side down, place the Mahi-Mahi on shelf in the oven along with the vegetable pouch. After 6-7 minutes, turn both the Mahi-Mahi and the vegetable pouch. Brush Mahi-Mahi with 1/4 cup Orange Glaze and continue cooking for another 6-7 minutes.
To serve, carefully open the vegetable pouch, using caution to avoid steam- and place vegetables on plate. Top with Mahi-Mahi and garnish with a fresh orange slice.