Photo: Seared Mahi-Mahi with Saffron Risotto and Mango Sauce Recipe
Ingredients
- 1 mango
- 1 teaspoon rice wine vinegar
- 1 tablespoon fresh cilantro leaves, soaked or well-rinsed to remove all traces of sand
- 1 clove garlic, quartered
- 1 teaspoon chopped fresh ginger
- 1-ounce bottled water
- 1/4 cup canola oil
- 1 1/2 teaspoons stone-ground mustard
- 1 lime microwaved and juiced (allow to cool before squeezing)
- Salt
- Pepper
- 1 tablespoon olive oil
- 1 tablespoon chopped shallots
- 1 cup Arborio rice
- 1/2 cup white wine
- 3 cups chicken stock
- 1 pinch saffron threads
- 2 tablespoons unsalted butter
- 6 (6-ounce) mahi-mahi fillets
- 1/4 cup olive oil
- Salt
- Freshly ground black pepper
- 2 or 3 scallions, chopped, for garnish
Directions
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.
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By dylan.benson_13...
Holtsville, 72
on August 10, 2010
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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!
By mrsnelsondc_128...
Mason City, 54
on May 12, 2010
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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!
By dawn687
chicago, IL
on April 10, 2010
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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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