Mahi Mahi with Orange and Butter Squash Sauce

Instructions

Season fish with salt and let rest 15 minutes. Arrange orange slices in the bottom of a 10-inch pot or skillet with a tight-fitting lid. Add 1/2 cup water and star anise pots. Bring to a simmer. Place seasoned fish on top of orange slices. Cover. Steam fish until cooked through, about 7 minutes.

Transfer fish to a warm plate. Strain solids from steaming liquid. Combine steaming liquid, butternut squash and butter in a blender. Puree until smooth. Season. Serve butternut puree alongside steamed fish and garnish with watercress.

Recipe courtesy of Seafood Nutrition Partnership