Seared Mahi-Mahi With Saffron Risotto And Mango Sauce
Serves: 6
Irwin Berge
1 January 1970
Based on User reviews:
47
Spice
56
Sweetness
58
Sourness
41
mins
Prep time (avg)
5.6
Difficulty
Ingredients:
1
Mango1 tsp
Rice Wine Vinegar1 clove
Garlic (quartered)1 tsp
Ginger (chopped fresh)30 g
Water (bottled)1 cup
Canola Oil1.5 tsps
Ground Mustard (stone-)1
Salt1
Pepper1 cup
Olive Oil1 tbsp
Shallot (chopped)1 cup
Arborio Rice1 cup
White Wine3 cups
Chicken Stock1 pinch
Saffron Threads2 tbsps
Unsalted ButterDirections:
1
Watch how to make this recipe
2
Peel the mango, cut into slices, and drop into the feed tube of a running blender to puree
3
Add the rice wine vinegar, cilantro, garlic, ginger, water, oil, mustard, and lime juice
4
Season with salt and pepper, to taste, and set aside
5
Bring chicken stock to a simmer
6
In a separate large saucepan on an adjacent burner, heat the olive oil and add the shallots and the rice
7
Lightly saute: you actually are toasting the rice
8
Cook until the rice becomes translucent and the shallots become soft, stirring constantly
9
Add the white wine to deglaze the pan
10
Begin slowly adding the warm stock, 1 ladle-full at a time, to the rice pan, stirring as you go
11
This will bring out the starch in the rice and make the mixture creamy
12
As the mixture absorbs the broth, ladle more into the pot
13
When the first ladle of stock has been absorbed into the rice, add the pinch of saffron
14
When all of the stock has been ladled into the rice pot, slowly simmer until the rice is soft and creamy
15
Stir the butter into the risotto for more flavor and creaminess
16
Set aside, keeping warm until needed
17
Heat a saute pan for the fish
18
Rub fish fillets with oil, salt and pepper
19
Place in pan, skin side facing up
20
Turn the fish over after 3 to 4 minutes
21
Cook for another 3 to 4 minutes or until done
22
Do not overcook the fish
23
It is done when the flesh springs back
24
Remove the fish to a utility platter
25
Place a mound of risotto on each plate
26
Top with mahi-mahi
27
Drizzle some mango sauce around the plate and top with chopped scallions