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Seared Mahi-Mahi with Saffron Risotto and Mango Sauce Recipe

Seared Mahi-Mahi with Saffron Risotto and Mango Sauce Recipe

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Seared Mahi-Mahi with Saffron Risotto and Mango Sauce

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Ingredients:

Serving

1 mango
1 tsp rice wine vinegar
1 tbsp fresh cilantro leaves, soaked or well-rinsed to remove all traces of sand
1 clove garlic, quartered
1 tsp chopped fresh ginger
1 - oz bottled water
1/4 cup canola oil
1 1/2 tsp stone-ground mustard
1 lime microwaved and juiced ( allow to cool before squeezing)
salt
pepper
1 tbsp olive oil
1 tbsp chopped shallots
1 cup arborio rice
1/2 cup white wine
3 cups chicken stock
1 pinch saffron threads
2 tbsp unsalted butter
6 (6-oz) 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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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	483.62 Kcal (2025 kJ)
Calories from fat	238.19 Kcal
		% Daily Value*
Total Fat	26.47g	41%
Cholesterol	34.19mg	11%
Sodium	250mg	10%
Potassium	270.2mg	6%
Total Carbs	43.61g	15%
Sugars	11.15g	45%
Dietary Fiber	2.07g	8%
Protein	12.94g	26%
Vitamin C	24.7mg	41%
Iron	0.5mg	3%
Calcium	24.6mg	2%

Amount Per 100 g
Calories	153.83 Kcal (644 kJ)
Calories from fat	75.76 Kcal
		% Daily Value*
Total Fat	8.42g	41%
Cholesterol	10.87mg	11%
Sodium	79.52mg	10%
Potassium	85.94mg	6%
Total Carbs	13.87g	15%
Sugars	3.55g	45%
Dietary Fiber	0.66g	8%
Protein	4.12g	26%
Vitamin C	7.9mg	41%
Iron	0.2mg	3%
Calcium	7.8mg	2%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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