FC Day 29 – Seared Mahi with Saffron Risotto & Mango Sauce

 

I don’t make risotto very often, and I’m not quite sure why – because it is SO good! This is one of my favorite fish recipes that I seem to never remember I have…maybe blogging it will help me remember 🙂 The creamy, risotto and the delicious seared Mahi topped with a fruity mango sauce…oh my.

Seared Mahi Mahi with Saffron Risotto and Mango Sauce Sourc: http://www.foodnetwork.com/recipes/dinner-impossible/seared-mahi-mahi-with-saffron-risotto-and-mango-sauce-recipe/index.html Ingredients 1 mango 1 tsp rice wine vinegar 1 Tbsp fresh cilantro leaves 1 garlic clove, 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 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 mahi filets 1/4 cup olive oil Salt Fresh ground pepper 2 or 3 scallions chopped, for garnish Preparation 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. 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. Heat a saute pan for the fish. Rub fish fillets with oil, salt and pepper. Place in pan, and sear for 3 to 4 minutes. Turn over and cook for another 3 to 4 minutes or until done.  Place a mound of risotto on each plate. Top with mahi-mahi. Drizzle some mango sauce around the plate and top with chopped scallions.