Seared Mahi Mahi With Saffron Risotto And Mango Sauce Recipes

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SEARED MAHI-MAHI W RISOTTO & MANGO SAUCE



Seared Mahi-Mahi W Risotto & Mango Sauce image

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

1 mango
1 teaspoon rice wine vinegar
1 tablespoon fresh cilantro leaves
1 garlic clove, quartered
1 teaspoon chopped fresh ginger
1 ounce bottled water
1/4 cup canola oil
1 1/2 teaspoons stone ground mustard
1 lime
salt and pepper (to taste)
1 tablespoon olive oil
1 tablespoon chopped shallot
1 cup arborio rice
1/2 cup white wine
3 cups chicken stock
2 tablespoons unsalted butter
4 (6 ounce) mahi mahi fillets
1/4 cup olive oil
fresh ground black pepper
2 -3 scallions, chopped, for garnish

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

SEARED MAHI-MAHI WITH MANGO SAUCE AND FRAGRANT RICE



Seared Mahi-Mahi with Mango Sauce and Fragrant Rice image

Provided by Robert Irvine : Food Network

Time 50m

Yield 4 servings

Number Of Ingredients 17

1 cup jasmine rice
2 cups water
2 tablespoons chopped fresh cilantro leaves
2 scallions, green parts only, chopped
Salt
1 mango
1 teaspoon rice wine vinegar
1/4 cup grapeseed oil
1 lime, juiced
Salt and freshly ground black pepper
1 tablespoon chopped fresh cilantro leaves
1 clove garlic, quartered
1 teaspoon chopped fresh ginger
4 mahi-mahi fillets
1/4 cup grapeseed oil
Salt and freshly ground black pepper
2 scallions, chopped, for garnish

Steps:

  • For the rice: Combine the rice and water together in a large saucepan. Place the pan over medium heat and bring to a boil. Reduce the heat to low and cover the pot. Cook the rice for 20 minutes.
  • For the sauce: Peel the mango and slice the flesh off the pit. Dice the mango flesh.
  • In a large bowl, whisk together the vinegar, oil, and lime juice. Season with salt and pepper. Stir in the mango, cilantro, garlic, and ginger. Set aside.
  • Heat a large, nonstick saute pan over medium-high heat.
  • Rub the fish fillets with the oil, salt, and pepper. Place in the hot pan and sear until golden on 1 side, 3 to 4 minutes.
  • Turn the fish over and cook until cooked through, another 3 to 4 minutes. Be careful not to overcook the fish. You'll know the fish is done when the flesh springs back. Remove the fish to a plate.
  • When the rice is cooked, fluff it with a fork and gently stir in the cilantro and scallions. Season with salt, to taste.
  • Place a mound of rice on each plate. Top with mahi-mahi. Spoon the mango sauce over each fillet and top with chopped scallions. Drizzle the liquid from the mango sauce around the rice.

MAHI MAHI Y MANGO SALSA



Mahi Mahi y Mango Salsa image

A sweet and tangy topping for blackened mahi mahi.

Provided by bheher

Categories     Seafood     Fish     Mahi Mahi

Time 30m

Yield 4

Number Of Ingredients 10

2 tablespoons olive oil
¼ cup diced onion
3 tablespoons brown sugar
1 mango, diced
½ (15 ounce) can pineapple chunks, drained
¼ cup red wine
2 tablespoons olive oil
4 (4 ounce) mahi mahi steaks
salt and ground black pepper to taste
¼ cup blackening seasoning

Steps:

  • Heat 2 tablespoons olive oil in a large skillet over medium heat. Cook and stir onion in hot oil until softened slightly, about 3 minutes. Stir brown sugar with the onion; cook until sugar dissolves, about 1 minute. Add mango, pineapple, and red wine; simmer until hot, 3 to 5 minutes. Transfer mixture to a bowl. Return skillet to stove.
  • Heat 2 tablespoons olive oil in the skillet. Season mahi mahi steaks with salt and black pepper. Coat steaks entirely with blackening seasoning. Cook steaks in hot oil until until the fish flakes easily with a fork, 3 to 4 minutes per side. Plate the steaks and top with the mango salsa to serve.

Nutrition Facts : Calories 344.8 calories, Carbohydrate 29.3 g, Cholesterol 82 mg, Fat 14.8 g, Fiber 2 g, Protein 21.8 g, SaturatedFat 2.1 g, Sodium 1514.1 mg, Sugar 23.5 g

MAHI MAHI WITH COCONUT RICE AND MANGO SALSA



Mahi Mahi with Coconut Rice and Mango Salsa image

A Caribbean-inspired dish with dimensions of sweet, spice and tanginess. Delicious!

Provided by SYRAH4689

Categories     World Cuisine Recipes     Latin American     Caribbean

Time 2h

Yield 4

Number Of Ingredients 19

2 tablespoons olive oil
1 ½ teaspoons soy sauce
2 teaspoons lemon juice
1 clove garlic, crushed
2 teaspoons red pepper flakes
1 teaspoon fresh ground black pepper
½ teaspoon minced fresh ginger root
2 tablespoons chopped green onion
salt to taste
4 (4 ounce) mahi mahi fillets
2 cups uncooked jasmine rice
2 cups water
1 cube chicken bouillon
1 tablespoon butter
¾ (14 ounce) can coconut milk
2 tablespoons white sugar
1 ½ teaspoons butter
1 ½ tablespoons white sugar
1 ½ cups fresh mango, cubed

Steps:

  • Whisk together the olive oil, soy sauce, lemon juice, garlic, red pepper flakes, black pepper, ginger, green onion, and salt in a bowl. Add the mahi mahi and toss to evenly coat. Cover the bowl with plastic wrap, and marinate in the refrigerator for 1 hour.
  • Preheat the oven's broiler and set the oven rack in the middle of the oven.
  • Bring the rice, water, chicken bouillon, and 1 tablespoon butter to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the liquid has been absorbed, about 20 minutes. Pour in the coconut milk and 2 tablespoons of sugar. Stir, and simmer uncovered until the rice has absorbed most of the coconut milk.
  • While the rice is cooking, remove the mahi mahi from the marinade, and shake off excess. Discard the remaining marinade. Place fish in a large baking dish in a single layer. Broil in the preheated oven until the fish flakes easily with a fork, 10 to 15 minutes. If the fish browns too quickly, cover the baking dish with a sheet of aluminum foil.
  • Melt 1 1/2 teaspoons butter and 1 1/2 tablespoons of sugar in a skillet over medium-high heat. When the mixture begins to bubble, stir in mango cubes. Cook and stir until mango is tender, about 5 minutes. Serve by placing a mahi mahi fillet over a scoop of hot rice and top with the mango salsa.

Nutrition Facts : Calories 807.9 calories, Carbohydrate 107 g, Cholesterol 93.8 mg, Fat 28.9 g, Fiber 3.8 g, Protein 30.9 g, SaturatedFat 18.2 g, Sodium 548.6 mg, Sugar 20.6 g

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