SEARED MAHI-MAHI W RISOTTO & MANGO SAUCE
We were trying to find some more fish recipes (something other than salmon) for the kids and we stumbled upon some great recipes on the Food Network website using mahi-mahi. Being our first time cooking mahi-mahi, we had to do a little more research than usual because we didn't to want to ruin such nice fish as these (okay they were on the expensive side; $13 for less than a pound). Because they were such nice cuts, I thought I would attempt a classic dish with sauce and presentation to equal fine dining (haha, I got a good chuckle reading that back again). Anyways, I only tweaked one major thing with this dish and that's the risotto. In place, I just used regular sticky rice and added diced shallots and butter to resemble the original dish and it worked out fairly well. Besides this, the other steps were followed as is and you can find the original recipe down below.
Provided by mykoreaneats
Categories Mahi Mahi
Time 1h
Yield 4 plates, 4 serving(s)
Number Of Ingredients 20
Steps:
- Peel the mango, cut into slices, and drop into the feed tube of a running blender to puree. Add the rice wine vinegar, cilantro, garlic, ginger, water, oil, mustard, and lime juice. Season with salt and pepper, to taste, and set aside.
- Bring chicken stock to a simmer. In a separate large saucepan on an adjacent burner, heat the olive oil and add the shallots and the rice. Lightly saute: you actually are toasting the rice. Cook until the rice becomes translucent and the shallots become soft, stirring constantly. Add the white wine to deglaze the pan. 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. As the mixture absorbs the broth, ladle more into the pot.
- When the first ladle of stock has been absorbed into the rice. When all of the stock has been ladled into the rice pot, slowly simmer until the rice is soft and creamy. Stir the butter into the risotto for more flavor and creaminess. Set aside, keeping warm until needed.
- Heat a saute pan for the fish. Rub fish fillets with oil, salt and pepper. Place in pan, skin side facing up. Turn the fish over after 3 to 4 minutes. Cook for another 3 to 4 minutes or until done. Do not overcook the fish. It is done when the flesh springs back. Remove the fish to a utility platter. Place a mound of risotto on each plate. Top with mahi-mahi. Drizzle some mango sauce around the plate and top with chopped scallions.
Nutrition Facts : Calories 796.2, Fat 40.3, SaturatedFat 8, Cholesterol 144.8, Sodium 436.1, Carbohydrate 62.6, Fiber 3.6, Sugar 15.1, Protein 40.5
SEARED MAHI-MAHI WITH SAFFRON RISOTTO AND MANGO SAUCE
Provided by Robert Irvine : Food Network
Categories main-dish
Time 1h15m
Yield 6 servings
Number Of Ingredients 22
Steps:
- Peel the mango, cut into slices, and drop into the feed tube of a running blender to puree. Add the rice wine vinegar, cilantro, garlic, ginger, water, oil, mustard, and lime juice. Season with salt and pepper, to taste, and set aside.
- Bring chicken stock to a simmer. In a separate large saucepan on an adjacent burner, heat the olive oil and add the shallots and the rice. Lightly saute: you actually are toasting the rice. Cook until the rice becomes translucent and the shallots become soft, stirring constantly. Add the white wine to deglaze the pan. 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. As the mixture absorbs the broth, ladle more into the pot. When the first ladle of stock has been absorbed into the rice, add the pinch of saffron. When all of the stock has been ladled into the rice pot, slowly simmer until the rice is soft and creamy. Stir the butter into the risotto for more flavor and creaminess. Set aside, keeping warm until needed.
- Heat a saute pan for the fish. Rub fish fillets with oil, salt and pepper. Place in pan, skin side facing up. Turn the fish over after 3 to 4 minutes. Cook for another 3 to 4 minutes or until done. Do not overcook the fish. It is done when the flesh springs back. Remove the fish to a utility platter. Place a mound of risotto on each plate. Top with mahi-mahi. Drizzle some mango sauce around the plate and top with chopped scallions.
MAHI MAHI WITH MANGO-VANILLA COULIS
Provided by Giada De Laurentiis
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- For the coulis: Combine the mango, orange juice, 1/4 cup water, ginger, salt and pepper in a blender. Blend until smooth and pour into a small saucepan. Cut the vanilla bean in half lengthwise and scrape the seeds into the saucepan using a paring knife. Add the empty vanilla pods. Bring the mixture to a boil over medium-high heat. Reduce the heat and simmer, about 6 minutes. Remove and discard the vanilla pods. Whisk in the butter until smooth.
- For the fish: Heat the butter and oil over medium-high heat in a 12-inch nonstick skillet. Sprinkle the fish with the salt and pepper on both sides. Cook the fish until the fish flakes easily with a fork, 6 to 8 minutes on each side.
- Arrange the fish on a platter and spoon the coulis on top.
SEARED MAHI MAHI WITH GRILLED MANGO-PINEAPPLE SALSA, GREEN RICE, AND BLACK BEANS
Steps:
- Make the Green Rice: Combine the water and rice in saucepan with a tight-fitting lid. Season the water with salt. Bring to a boil, lower the heat, and simmer, covered, until tender, about 20 minutes. Set the rice aside, covered, for 10 minutes. Fluff the rice with a fork and stir in the chimichurri. Set aside, covered, until ready to use.
- Meanwhile, make the Black Beans: Heat the oil in the saucepan over medium-high heat. Add the cumin seeds and cook, stirring, until fragrant, about 30 seconds. Add the bell pepper and onion and cook, stirring, until soft, about 8 minutes. Stir in the black beans and sugar. Bring to boil, lower the heat, and simmer for 5 minutes. Add the vinegar and season with salt and pepper. Set aside, covered, until ready to use.
- Make the Salsa: Preheat a grill pan over high heat. Grill the pineapple rings, turning once, until charred, about 2 minutes. Transfer the rings to a cutting board and chop.
- In a bowl, combine the pineapple, mango, bell pepper, onion, cilantro, olive oil, ginger, jalapeno, and lime juice. Season with salt and pepper and set aside. (The salsa can be prepared up to 2 days in advance.)
- Make the mahi mahi: Arrange the fillets in baking pan, season with salt and pepper, and rub with the zest. Preheat a cast iron skillet over medium heat for 5 minutes. Raise the heat to high and heat the butter and oil. Working in batches, if necessary, sear the halibut fillets, turning once, until well browned and just cooked through, about 3 minutes per side.
- Divide the rice and beans among the center of 6 plates, top with the fillets, and spoon some the salsa over each.
- In a food processor, pulse the onion until finely chopped but not pureed. Transfer the onion to a bowl. Add the olive oil, parsley, cilantro, oregano leaves, garlic, and lime juice and pulse until finely chopped. Transfer the herb mixture to the bowl of onion and stir to combine. Season the chimichurri with salt and pepper.
SEARED MAHI-MAHI WITH A GARLIC-SESAME CRUST AND ASPARAGUS RELISH
Make and share this Seared Mahi-Mahi With a Garlic-Sesame Crust and Asparagus Relish recipe from Food.com.
Provided by GothicGranola
Categories Mahi Mahi
Time 40m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Season each fish fillet with salt and pepper and set aside.
- Mix the sesame seeds and garlic into the softened butter, adding salt and pepper to taste. Spread top of the fish fillets with the mixture to form a 1/4-inch crust.
- Pout the olive oil into a heated wok or nonstick skillet. When the oil is hot, sear each fillet on both sides and top and bottom. Be careful not to overcook the fish. When cooked, in about 1 minute, transfer to a warm plate and garnish with basil. Serve with Asparagus Relish.
- Asparagus Relish:.
- Combine asparagus, garlic, ginger, tomato, bell pepper, salt and pepper and Black Sesame Dressing in a medium mixing bowl, stirring well. Refrigerate until ready to use.
Nutrition Facts : Calories 1086.4, Fat 89.4, SaturatedFat 24, Cholesterol 205.8, Sodium 812.1, Carbohydrate 27.2, Fiber 9.7, Sugar 7.3, Protein 51.6
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