Seared Mahi-Mahi with Saffron Risotto and Mango Sauce

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This recipe is absolutely wonderful. The mango-ginger sauce is such a complement to the seared mahi mahi. Serving it on a bed of saffron risotto is a beautiful pairing. There is no possible way to mis-plate this fish. I love the way the simple preparation of the fish allows the mango-ginger sauce to be a highlight of the dish. In response to a user below - risotto needs to be prepared with stock; water will make it bland. Be prepared to take your time with the risotto; it may take longer to make. Just don't try to make it too fast. If you scorch the shallot, all bets are off. Also, be aware that you may not need to use all of the chicken stock you have at the ready. Microwaving the lime is an intriguing idea. It breaks down the cell walls of the fruit, thereby releasing more of the lime's natural juices. I wouldn't go over 30 seconds, however.
Bravo Bob!

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I am a mother of five kids under the age of 12...and I generally do not like fish. I was looking for a recipe to make for my husband who loves mahi mahi and I found this one. This was my first time cooking fish and it was incredibly amazing! All of the family loved it and the kids asked for seconds. All of the flavors blended perfectly. This is a meal I will make many more times!

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I made this last week and honestly did not like it very much. In my opinion, the sauce was very strange (garlic, cilantro, mustard, ginger, and oil are a potent and weirdly mayonnaise-y combination and the risotto was very bland. For the risotto, I used the saffron the recipe calls for and added a little salt, but it still just tasted like chicken stock. The fish turned out fine, but it was nothing more than salt, pepper, and oil. Who needs a recipe for that? I also didn't see how the flavors of the sauce, risotto, and fish combined to make one dish. Based on the other excellent reviews, I was excited to try this, but overall it did not turn out very well for me.

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I love to "fuss" with new recipes and found this particular one to be well worth the prep time and multiple steps.

The mahi was tender and flavorful, the risotto was creamy and an excellent pair with the delicacy of the fish with the mango sauce adding an unexpected brightness.

Note that the prep time for the sauce and time for making the risotto is significant but well worth it! A new fav to add to the list.

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What's with all the boyfriend dinners here people? I made it for my wife and I and it was just devine !!!

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I made this recipe for my boyfriend's birthday. It took a long time to prepare, it's not really a weeknight dinner, but it was wonderful. The rice probably took the longest, but was defintiely worth it. I added a little extra ginger to the mango puree and I think it made it very tasty. I also made asparagus with it, which complimented the recipe well. The tastes of the fish, the mango and the saffron all blended perfectly. My boyfriend loved it! I'll definitely be making this again in the future!

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My boyfriend and I made this dish this weekend and we both LOVED it! Def. restaurant quality and wouldn't change a thing. My boyfriend said that it was best risotto he has ever had. The fish was tender and flakey and the sauce was FABULOUS! Easy to make! Highly recommend this recipe and will def. make this again and again!!!

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I have to say that the comment from the person who said to cook risotto in water
and blew up the lime in the microwave is
obviously not much of a cook. However
anyone who makes risotto of all sorts
knows the base is low sodium chicken or beef stock and red wine,white or champagne. As for the lime.If you put this little tiny fruit in the microwave for 1 min. yeah think its going to expode? come on,fifteen sec. will due and the juices are released, thats the point of the microwave.

The recipe is good, don't hesitate to try it.

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The mango sauce is pretty good but not great. I have never heard of microwaving a lime before and since the recipe did not give detailed instructions I wasn't sure what to do. I stuck a lime in the microwave for about a minute (and I have a very small microwave and it exploded all over the place. I was able to salvage enough juice to use in the sauce but not sure what the point of that step was. The risotto was very heavily flavored by the chicken stock and I felt it over powered the fish and sauce. It would have been better with a poultry dish. If you are going to try this recipe I would highly recommend using water instead of chicken stock for the risotto. I also had to season it heavily with salt and pepper to make it taste good. This is one of the first Food Network recipes I have tried that I will not make again. Very average.

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I made this for my husband. He absolutely loved it. Five-star resteraunt worthy!