Sticky Mahi Mahi Fillet and Bucatini Bowl
- Bay leaf4 g13 kcal
- Bucatini72 g267 kcal
- Horseradish root154 g74 kcal
- Mahi mahi fillet343 g292 kcal
- Margarine29 g208 kcal
- Mint1 bunch13 kcal
- Orange bell pepper3 piece97 kcal
- Salt4 g0 kcal
- Smoked paprika4 g11 kcal
- Sun-dried tomato62 g160 kcal
- Turkey gravy98 ml50 kcal
Calorie values are estimates based on standard ingredient data. You are responsible for verifying accuracy for your own dietary needs.
Tender mahi mahi fillet paired with horseradish root, orange bell pepper and sun-dried tomato and bucatini, finished with mint and a hit of bay leaf and smoked paprika. 1. Pat the mahi mahi fillet dry and season with salt, bay leaf and smoked paprika. 2. Heat margarine in a heavy pan and braise the mahi mahi fillet until it develops a deep golden crust, about 19 minutes. 3. Add horseradish root, orange bell pepper and sun-dried tomato to the pan and cook until just tender, stirring in mint for fragrance. 4. Cook the bucatini separately according to type until tender, then combine with the pan juices. 5. Finish with a generous drizzle of turkey gravy before serving hot.