LEMON RISOTTO with GRILLED MAHI MAHI

LEMON RISOTTO with GRILLED MAHI MAHI

 

This is the first time I’ve served risotto with fish and it was a dreamy creamy tasty treat.  Just a hint of lemon in the risotto, some extra lemon splashed on the mahi mahi.  Perfect combination!

LEMON RISOTTO with GRILLED MAHI MAHI

what you will need for 4 servings

1 garlic clove, smashed and minced

1/4 cup chopped onion

2-3 tbsp olive oil

1 cup Arborio rice

splash of white wine

4 cups chicken broth

1/2 cup shredded Parmesan

2 tbsp grated lemon rind

several fresh basil leaves, rolled together and slivered.

mahi mahi filets

seasoning of choice (for this I used Furikake, recipe here)

lemon wedges for serving

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ready to cook

Rub fish liberally with seasoning and set aside.

Heat oil and sauté  garlic until fragrant.

Add onion and continue to sauté until it softens.

Stir in rice until it becomes gently toasted.

Deglaze with a splash of white wine.

Gradually add the chicken broth by the 1/2 cup, stirring until each addition is absorbed. By the last addition the rice will become quite creamy and will be perfectly cooked.

Stir in lemon rind, basil and Parmesan.

Set risotto aside and keep warm while you cook the fish.  This won’t take more that 5 minutes max.

On high heat grill the fish to sear well.

Flip and repeat on second side.  Your aim will be produce a light crusty exterior leaving the centre of the filet pinkish.

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Serve with your fave grilled veggies, a wedge of lemon and extra basil.

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The bonus…leftovers!

For breakfast the next morning I added 2 eggs, 1/2 cup panko crumbs and 1/4 cup Parmesan to the risotto then stirred in the few bits of fish and chopped grilled peppers.

Form mixture into balls, heat some oil, flatten balls with your spatual and voilà  yummy arancini  cakes.

 

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LEMON RISOTTO with GRILLED MAHI MAHI
 
Author:
Serves: 4 servings
Ingredients
  • 1 garlic clove, smashed and minced
  • ¼ cup chopped onion
  • 2-3 tbsp olive oil
  • 1 cup Arborio rice
  • splash of white wine
  • 4 cups chicken broth
  • ½ cup shredded Parmesan
  • 2 tbsp grated lemon rind
  • several fresh basil leaves, rolled together and slivered.
  • mahi mahi filets
  • seasoning of choice (for this I used Furikake)
  • lemon wedges for serving
Instructions
  1. Rub fish liberally with seasoning and set aside.
  2. Heat oil and sauté garlic until fragrant.
  3. Add onion and continue to sauté until it softens.
  4. Stir in rice until it becomes gently toasted.
  5. Deglaze with a splash of white wine.
  6. Gradually add the chicken broth by the ½ cup, stirring until each addition is absorbed. By the last addition the rice will become quite creamy and will be perfectly cooked.
  7. Stir in lemon rind, basil and Parmesan.
  8. Set risotto aside and keep warm while you cook the fish. This won't take more that 5 minutes max.
  9. On high heat grill the fish to sear well.
  10. Flip and repeat on second side. Your aim will be produce a light crusty exterior leaving the centre of the filet pinkish.

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