Mahi Mahi With Potato Risotto And Mixed Peppercorn

Name: Mahi Mahi With Potato Risotto And Mixed Peppercorn Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Risotto; 2 medium russet potatoes, peeled, 1/4-inch dice; 2 cups chicken stock; 2 tablespoons dry white wine; 1 garlic clove, minced; 1/2 cup parmesan cheese, freshly grated; 2 tablespoons butter; Fish; 2 teaspoons olive oil; 12 ounces mahi mahi fillets, 1-inch thick; 1 1/2 teaspoons four peppercorn blend, crushed; 3 tablespoons brandy; 1/2 cup chicken stock; 1/3 cup whipping cream; 1 tablespoon butter

Servings: persons

Risotto
2 medium russet potatoes, peeled, 1/4-inch dice
2 cups chicken stock
2 tablespoons dry white wine
1 garlic clove, minced
1/2 cup parmesan cheese, freshly grated
2 tablespoons butter
Fish
2 teaspoons olive oil
12 ounces mahi mahi fillets, 1-inch thick
1 1/2 teaspoons four peppercorn blend, crushed
3 tablespoons brandy
1/2 cup chicken stock
1/3 cup whipping cream
1 tablespoon butter

1
For RISOTTO:
2
Combine potatoes, stock, wine and garlic in medium nonstick skillet over high heat. Boil until almost all liquid evaporates and potatoes are tender, stirring occasionally, about 12 minutes. Mix in Parmesan cheese and butter. Season with salt and pepper. (Can be made 2 hours ahead. Let stand at room temperature).
3
FOR FISH:
4
Preheat oven to 350u00b0F. Heat oil in large ovenproof skillet over medium heat. Season fish on both sides with salt and half of peppercorns. Add to skillet; cook 5 minutes per side. Transfer skillet to oven and bake fish until cooked through, about 5 minutes.
5
Transfer fish to plate. Tent with foil to keep warm. Place same skillet over medium heat. Add brandy and boil 30 seconds, (mixture may ignite). Add stock, cream and remaining crushed peppercorns and boil until reduced to 1cup, about 5 minutes. Remove from heat and whisk in 1 Tablespoon butter. Season to taste with salt.
6
Meanwhile, rewarm risotto over low heat. Divide between 2 plates. Top with fish and spoon sauce over.

536

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: Risotto, 2 medium russet potatoes, peeled, 1/4-inch dice, 2 cups chicken stock, 2 tablespoons dry white wine, and more.

Yes, Mahi Mahi With Potato Risotto And Mixed Peppercorn Sauce falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Mahi Mahi With Potato Risotto And Mixed Peppercorn Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions