Poached Mahi Mahi with Kumquats, Lemon & Rosemary

This is a recipe that I came up with out of an overwhelming need to cook with kumquats. I have no idea what came over me, but sometimes such urges must be satisfied.

The recipe sounds fancy and complicated, but it's not at all. It's just about the quickest meal I've ever prepared, which is a nice bonus, and it's very easy and simple. Pair this with some wilted greens and some whole wheat couscous, wild rice, quinoa or millet, and you've got yourself a beautiful, tasty, light and healthy 20 minute meal.

Poached Mahi Mahi with Kumquats, Lemon & Rosemary
1 quart homemade or low-sodium veggie stock
1 cup dry white wine
2 cloves garlic, crushed
1 small onion, cut into large chunks
1 lemon, sliced
6-8 oz. whole kumquats
salt to taste (somewhat generous)
pepper to taste
1 tsp. dried rosemary, crushed in a mortar & pestle
1 1/4 lbs. mahi mahi fillets, skinned and cut into 3-4 oz. portions
1 Tbsp. butter

In a large skillet, combine the veggie stock, wine, garlic, onion, lemon, kumquats, salt, pepper and rosemary. Over medium high heat, bring to a bubble. Reduce heat to a simmer. Add fish portions and allow to simmer for 10 minutes, turning the fish once in the middle. Two minutes before the fish is done, remove 1/2 c. of the cooking liquid to a small saucepan. Boil for 2-3 minutes to reduce slightly. Turn off the heat and add the butter, whisking until melted and well incorporated.

Serve the fish atop the couscous or grain. Drizzle both the fish and couscous with butter sauce. Garnish with kumquats. Add wilted greens on the side.

This recipe serves 4-5 people.