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https://www.lifestylefood.com.au/recipes/1678/seared-mahimahi-with-saffron-risotto-and-mango-sauce

LifestyleFOOD.com.au

Seared Mahi-Mahi with Saffron Risotto and Mango Sauce

Ingredients

  • mango sauce

  • 1 mango

  • 1 teaspoon rice wine vinegar

  • 1 teaspoon Cilantro soak or rinsed leaves well to remove all traces of sand

  • 1 Garlic Clove quartered

  • 1 teaspoon chopped Ginger

  • 1 oz bottled Water

  • 0.25 cup canola oil

  • 1.5 teaspoons stone-ground Mustard

  • 1 Lime microwaved and juiced - allow to cool before squeezing

  • Salt

  • Pepper

  • risotto

  • 1 tablespoon Olive Oil

  • 1 tablespoon chopped shallot

  • 1 cup Arborio rice

  • 0.5 cup white wine

  • 3 cups chicken stock

  • 1 Pinch of Saffron

  • 2 tablespoons unsalted butter

  • fish

  • 6 Fillets mahi-mahi 6oz each

  • 0.25 cup Olive Oil

  • Salt

  • Ground black Pepper

  • 2 or 3 scallions chopped, for garnish

Method

  • mango sauce:

  • 1.

    Peel the mango, cut into slices, and drop into the feed tube of a running blender to puree.

  • 2.

    Add the rice wine vinegar, cilantro, garlic, ginger, water, oil, mustard, and lime juice.

  • 3.

    Season with salt and pepper, to taste, and set aside.

  • risotto:

  • 1.

    Bring chicken stock to a simmer.

  • 2.

    In a separate large saucepan on an adjacent burner, heat the olive oil and add the shallots and the rice.

  • 3.

    Lightly saute: you actually are toasting the rice.

  • 4.

    Cook until the rice until it becomes translucent and the shallots become soft, stirring constantly.

  • 5.

    Add the white wine to deglaze the pan.

  • 6.

    Begin slowly adding the warm stock, 1 ladle-full at a time, to the rice pan, stirring as you go. This will bring out the starch in the rice and make the mixture creamy.

  • 7.

    As the mixture absorbs the broth, ladle more into the pot.

  • 8.

    When the first ladle of stock has been absorbed into the rice, add the pinch of saffron.

  • 9.

    When all of the stock has been ladled into the rice pot, slowly simmer until the rice is soft and creamy.

  • 10.

    Stir the butter into the risotto for more flavor and creaminess.

  • 11.

    Set aside, keeping warm until needed.

  • fish:

  • 1.

    Heat a saute pan for the fish.

  • 2.

    Rub fish fillets with oil, salt and pepper.

  • 3.

    Place in pan, skin side facing up.

  • 4.

    Turn the fish over after 3 to 4 minutes.

  • 5.

    Cook for another 3 to 4 minutes or until done.

  • 6.

    Do not overcook the fish. It is done when the flesh springs back.

  • 7.

    Remove the fish to a utility platter.

  • 8.

    Place a mound of risotto on each plate.

  • 9.

    Top with mahi-mahi

  • 10.

    Drizzle some mango sauce around the plate and top with chopped scallions.

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Posted by Huda Abu HamdiaReport
yummy yummyyy..