For this instalment of The Edibles we documented the pan-fried mahi mahi at Mondo Organics in West End. 

Known for plating up all-organic repasts that too tout tags of gluten-free, dairy-free, vegetarian and vegan, Mondo Organics in West End is a mecca for meals of a wholesome, healthy and nourishing nature. Gracing the new winter menu, the pan-fried mahi mahi comes accompanied by Jerusalum artichoke, grilled fennel and beetroot vierge. Victor at River City Seafood in Hamilton sustainably sources the mahi mahi for Mondo Organics, which has been lightly pan-fried in extra virgin olive oil and housemade cultured butter for this dinner plate. The olive oil is sourced from New South Wales, while the fennel and Myer lemons come from Bill and Di Brauer’s garden at Tamborine Mountain. Amongst the seasonal vegetables paired to the fish, pickled golden beetroot and grilled fennel contrast thinly sliced raw beets to form a vibrant salad that appears summery, yet is built from winter staples. The dish is then finished with a drizzle of beetroot vierge – an olive oil infused with beetroot and herbs. The dish is both gluten and dairy free.