[ HAWAII'S KITCHEN ]

Mahi mahi tops
roasted fennel

This dish was prepared by Nico Chaize of Nico's at Pier 38 on "Hawaii's Kitchen" Sunday. The show airs at 5:30 p.m. on KHON/Fox.

Mahi Mahi en Papillote

2 fennel bulbs, with leaves
1/2 pound butter
1/2 cup chicken stock
8 ounces mahi mahi fillet
Salt and white pepper, to taste
Juice from 1/2 lemon
2 tablespoons white wine

Preheat oven to 375 degrees.

Chop fennel bulbs; reserve leaves. Place in baking pan with stock and butter. Cover with foil and roast 30 minutes.

Place fish on a sheet of parchment paper. Top with salt, pepper, lemon juice, wine and fennel leaves. Fold parchment over fish, then wrap in foil.

Put steamer rack in pan; add 1/2 inch water. Bring to boil. Place packet of fish on rack. Cover and cook 8 to 10 minutes.

Serve fish over roasted fennel. Garnish with chopped fennel leaves.

Nutritional information unavailable.