White wine poached mahi-mahi with mushrooms, fennel and carrots

I bought a beautiful fillet of mahi mahi yesterday and made it for dinner tonight, it was delicious, although the girls were not so sure!

Here's the recipe:

1 tbs. olive oil
1 C. thinly sliced fennel
1/2 C. thinly sliced mushrooms
1 peeled and thinly sliced carrot
1/2 C. white wine
6 oz. mahi mahi
pinch of kosher salt and pepper
juice from 1/2 lemon plus rind

Heat a large nonstick pan with a lid on medium high heat. Add olive oil, fennel, mushrooms and carrots and saute for 1-2 minutes. Add in wine (chicken stock or water work fine also) and filet. Add a good pinch of salt and pepper and the juice from 1/2 a lemon plus the squeezed lemon skin. Cover and cook for 6-7 minutes on medium high heat until fish is white and most of the liquid has disappeared.

If there is still a lot of liquid left in the pan, remove the fish, turn the heat to high and reduce the liquid and vegetables for another minute.

The girls ate a bite of fish, but ended up eating mostly mushrooms, carrots and quinoa. I, however, loved the fish and will keep trying.