Sticky Mahi Mahi Fillet and Bucatini Bowl

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.