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.
PAN SEARED MAHIMAHI WITH POBLANO MASH AND TOMATO RELISH
Steps:
- Season both sides of fish. Heat a large saute pan, and then add the olive oil. When oil is hot, add mahimahi pieces, skin side down. After 3 minutes, turn strips over and cook for another 3 minutes. Place fish over the Poblano Mashed Potatoes and spoon Tomato-Cumin Relish on top to plate.
- Boil potatoes until tender. Rice potatoes and then, with a whisk, incorporate milk and butter. Puree poblano, scallions, cilantro, parsley, spinach and lime juice in a blender. Add mixture to potatoes and combine. Season to taste.
- Combine tomatoes, onion, and scallions. Coat with olive oil. Add cumin. Season, to taste.
SEARED MAHI-MAHI WITH MANGO SAUCE AND FRAGRANT RICE
Provided by Robert Irvine : Food Network
Time 50m
Yield 4 servings
Number Of Ingredients 17
Steps:
- For the rice: Combine the rice and water together in a large saucepan. Place the pan over medium heat and bring to a boil. Reduce the heat to low and cover the pot. Cook the rice for 20 minutes.
- For the sauce: Peel the mango and slice the flesh off the pit. Dice the mango flesh.
- In a large bowl, whisk together the vinegar, oil, and lime juice. Season with salt and pepper. Stir in the mango, cilantro, garlic, and ginger. Set aside.
- Heat a large, nonstick saute pan over medium-high heat.
- Rub the fish fillets with the oil, salt, and pepper. Place in the hot pan and sear until golden on 1 side, 3 to 4 minutes.
- Turn the fish over and cook until cooked through, another 3 to 4 minutes. Be careful not to overcook the fish. You'll know the fish is done when the flesh springs back. Remove the fish to a plate.
- When the rice is cooked, fluff it with a fork and gently stir in the cilantro and scallions. Season with salt, to taste.
- Place a mound of rice on each plate. Top with mahi-mahi. Spoon the mango sauce over each fillet and top with chopped scallions. Drizzle the liquid from the mango sauce around the rice.
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
SEARED MAHIMAHI WITH HOT AND SOUR MANGO RELISH
This tangy relish also goes well with chicken or pork. From Gourmet, May 2003.
Provided by Vicki Butts (lazyme)
Categories Seafood
Time 40m
Number Of Ingredients 10
Steps:
- 1. Cook shallot in 2 tablespoons oil in a 12-inch nonstick skillet over moderate heat, stirring occasionally, until golden, 3 to 5 minutes.
- 2. Add chile and cook, stirring, until softened, about 1 minute.
- 3. Add mangoes, fish sauce, sugar, and salt and cook, stirring occasionally, until mango is softened and mixture is slightly thickened, 3 to 7 minutes.
- 4. Remove from heat and stir in lime juice. Transfer relish to a bowl.
- 5. Pat fish dry and season with salt and pepper.
- 6. Heat remaining tablespoon oil in cleaned skillet over moderately high heat until it just begins to smoke, then cook fish, skin side down first, turning over once, until golden and just cooked through, 12 to 16 minutes total.
- 7. Serve fish topped with relish.
SEARED MAHIMAHI WITH HOT-AND-SOUR MANGO RELISH
Number Of Ingredients 9
Steps:
- Accompaniment: lime wedges Cook shallot in 2 tablespoons oil in a 12-inch nonstick skillet over moderate heat, stirring occasionally, until golden, 3 to 5 minutes. Add chile and cook, stirring, until softened, about 1 minute. Add mangoes, fish sauce, sugar, and salt and cook, stirring occasionally, until mango is softened and mixture is slightly thickened, 3 to 7 minutes. Remove from heat and stir in lime juice. Transfer relish to a bowl. Pat fish dry and season with salt and pepper. Heat remaining tablespoon oil in cleaned skillet over moderately high heat until it just begins to smoke, then cook fish, skin side down first, turning over once, until golden and just cooked through, 12 to 16 minutes total. Serve fish topped with relish. *Available at Asian markets and ethnicgrocer.com (866-438-4642).
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
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