MAHI MAHI WITH POTATO RISOTTO AND MIXED PEPPERCORN SAUCE
This recipe is from the RSVP section of Bon Appetit magazine from the Zenith American Grill, Denver, CO. It is really good, and other seafood, such as swordfish can be substituted. ZWT Region West (Hawaiian mahimahi).
Provided by lazyme
Categories Mahi Mahi
Time 1h
Yield 2 serving(s)
Number Of Ingredients 13
Steps:
- For RISOTTO:.
- Combine potatoes, stock, wine and garlic in medium nonstick skillet over high heat. Boil until almost all liquid evaporates and potatoes are tender, stirring occasionally, about 12 minutes. Mix in Parmesan cheese and butter. Season with salt and pepper. (Can be made 2 hours ahead. Let stand at room temperature).
- FOR FISH:.
- Preheat oven to 350ºF. Heat oil in large ovenproof skillet over medium heat. Season fish on both sides with salt and half of peppercorns. Add to skillet; cook 5 minutes per side. Transfer skillet to oven and bake fish until cooked through, about 5 minutes.
- Transfer fish to plate. Tent with foil to keep warm. Place same skillet over medium heat. Add brandy and boil 30 seconds, (mixture may ignite). Add stock, cream and remaining crushed peppercorns and boil until reduced to 1cup, about 5 minutes. Remove from heat and whisk in 1 Tablespoon butter. Season to taste with salt.
- Meanwhile, rewarm risotto over low heat. Divide between 2 plates. Top with fish and spoon sauce over.
Nutrition Facts : Calories 933.2, Fat 48.6, SaturatedFat 26.4, Cholesterol 255.2, Sodium 1113.3, Carbohydrate 51.8, Fiber 5.1, Sugar 6.8, Protein 54.2
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.
MAHIMAHI WITH CRISPY POTATOES
Make and share this Mahimahi With Crispy Potatoes recipe from Food.com.
Provided by dluder
Categories < 60 Mins
Time 55m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Oven to 425°. Spread 1 Tbsp olive oil over the surface of rimmed cookie sheet.
- Run the potatoes through a mandoline or slice by hand to get 1/4" thick slices. Toss potato slices with 2 Tbsp olive oil and minced garlic. Salt and pepper to taste. Arrange the potatoes into 4 piles on the cookie sheet. Bake until brown in spots and just tender, 30-35 minutes.
- Pat the mahimahi dry with paper towels and season with salt & pepper. Place 1 mahimahi fillet on top of each potato pile. Top with butter pieces, thyme sprigs and lemon slices on top. Return to oven and continue to bake until fish flakes when poked with knife, about 15 minutes.
- Place one potato & fish pile onto each plate and serve!
Nutrition Facts : Calories 469.8, Fat 20.4, SaturatedFat 7.3, Cholesterol 171.8, Sodium 191.2, Carbohydrate 30, Fiber 4, Sugar 1.6, Protein 41.4
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
MAHIMAHI WITH POTATO RISOTTO AND MIXED PEPPERCORN
This recipe is from the RSVP section of Bon Appetit magazine from the Zenith American Grill, Denver, CO. It is really good, and other seafood, such as swordfish can be substituted.
Provided by Vicki Butts (lazyme) @lazyme5909
Categories Fish
Number Of Ingredients 15
Steps:
- For RISOTTO: Combine potatoes, stock, wine and garlic in medium nonstick skillet over high heat. Boil until almost all liquid evaporates and potatoes are tender, stirring occasionally, about 12 minutes. Mix in Parmesan cheese and butter. Season with salt and pepper. (Can be made 2 hours ahead. Let stand at room temperature).
- FOR FISH: Preheat oven to 350ºF. Heat oil in large ovenproof skillet over medium heat. Season fish on both sides with salt and half of peppercorns. Add to skillet; cook 5 minutes per side. Transfer skillet to oven and bake fish until cooked through, about 5 minutes.
- Transfer fish to plate. Tent with foil to keep warm. Place same skillet over medium heat. Add brandy and boil 30 seconds, (mixture may ignite). Add stock, cream and remaining crushed peppercorns and boil until reduced to 1cup, about 5 minutes. Remove from heat and whisk in 1 Tablespoon butter. Season to taste with salt.
- Meanwhile, rewarm risotto over low heat. Divide between 2 plates. Top with fish and spoon sauce over.
More about "mahimahi with potato risotto and mixed peppercorn recipes"
BEST MAHI MAHI RECIPE - HOW TO COOK MAHI MAHI …
From delish.com
MAHI-MAHI FLORENTINE WITH HERB-ROASTED FINGERLING …
From homechef.com
MAHI MAHI WITH POTATO RISOTTO AND MIXED PEPPERCORN SAUCE RECIPE
From recipenode.com
MAHI MAHI WITH POTATO RISOTTO AND MIXED PEPPERCORN SAUCE …
From findrecipes.info
MAHI-MAHI AND GREEN PEPPERCORN SAUCE RECIPE
From homechef.com
GARLIC PEPPERCORN CRUSTED MAHI MAHI - A PAN SEARED …
From savoryexperiments.com
MAHI MAHI WITH POTATO RISOTTO AND MIXED PEPPERCORN SAUCE
From worldbestfilletrecipes.blogspot.com
MAHIMAHI WITH POTATO RISOTTO AND MIXED PEPPER - RECIPEBRIDGE
From recipebridge.com
MAHIMAHI WITH POTATO RISOTTO AND MIXED PEPPERCORN RECIPES
From tfrecipes.com
HOMEMADE MAHI MAHI RECIPE (STEP-BY-STEP VIDEO)
From howtocook.recipes
MAHI MAHI MEXICAN STYLE | JOVINA COOKS
From jovinacooksitalian.com
GREEK STYLE BAKED MAHI MAHI RECIPE • UNICORNS IN …
From unicornsinthekitchen.com
SEARED MAHI-MAHI WITH SAFFRON RISOTTO AND MANGO SAUCE
From cookingchanneltv.com
POTATO MAHIMAHI RECIPES | RECIPEBRIDGE RECIPE SEARCH
From recipebridge.com
MAHIMAHI WITH POTATO RISOTTO AND MIXED PEPPERCORN RECIPES
From findrecipes.info
PARMESAN CRUSTED BAKED MAHI MAHI - WILL COOK FOR …
From willcookforsmiles.com
PARMESAN POTATO RISOTTO – MODERN HONEY
From modernhoney.com
RISOTTO MAHIMAHI RECIPES | RECIPEBRIDGE RECIPE SEARCH
From recipebridge.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love