Steamed MahiMahi with Fennel, Parsley and Capers

Today I decided to try out a new ingredient- Fennel.
I've been hesitant to try this bulbous root because
1. I've been told it tastes like Licorice.
2. I don't like licorice
But this is a new year, and with the start of a new year comes the resolutions that inevitably follow. One of my resolutions was to try out new foods, so here we were, the fennel bulb and me.
As I sliced the fennel for my recipe, I decided to try a small slivered half moon piece and low and behold! I was pleasantly surprised to find out that while it does taste like licorice, it also has a clean, slightly lemony taste as well. I've decided that I like raw fennel, but enjoy cooked fennel even better. If you've never tasted fennel before, I recommend you try it, you never know when your taste buds will surprise you :)

Steamed Mahi Mahi with Fennel, Parsley and Capers (2 servings)
2-3 pieces of mahi mahi fillets
1/2 fennel bulb, thinly sliced
2 T. chopped parsley
1 T. capers
1/2 lemon, juiced
1/2 med. onion, sliced
2 T. olive oil
salt, pepper to taste

Salt and pepper both sides of your fillets, and set aside. Add all remaining ingredients to a large pan and add water, just to cover. Heat on med-high until boiling and then lay the fish fillets on top of vegetables. Cover with a lid, reduce heat to low and simmer for approximately 10-15 minutes, or until fish fillets flake easily with a fork.
Serving suggestion: serve with brown rice. Lay fish fillets over rice and scoop the cooked fennel, onions, capers and parsley alongside. You can drizzle the fish and rice with some of the poaching liquid if desired.