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    You are in: Home / Recipes / Seared Mahi-Mahi W Risotto & Mango Sauce Recipe
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    Seared Mahi-Mahi W Risotto & Mango Sauce

    Seared Mahi-Mahi W Risotto & Mango Sauce. Photo by mykoreaneats

    1/1 Photo of Seared Mahi-Mahi W Risotto & Mango Sauce

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs

    20 mins

    40 mins

    mykoreaneats's Note:

    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.

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    Ingredients:

    Serves: 4

    Yield:

    plates

    Units: US | Metric

    Ingredients

    Directions:

    1. 1
      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.
    2. 2
      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.
    3. 3
      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.
    4. 4
      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.

    Ratings & Reviews:

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    Nutritional Facts for Seared Mahi-Mahi W Risotto & Mango Sauce

    Serving Size: 1 (586 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 796.2
     
    Calories from Fat 363
    45%
    Total Fat 40.3 g
    62%
    Saturated Fat 8.0 g
    40%
    Cholesterol 144.7 mg
    48%
    Sodium 436.0 mg
    18%
    Total Carbohydrate 62.6 g
    20%
    Dietary Fiber 3.6 g
    14%
    Sugars 15.1 g
    60%
    Protein 40.5 g
    81%

    The following items or measurements are not included:

    rice wine vinegar

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