mahimahi with potato risotto and mixed peppercorn

Name: Mahimahi With Potato Risotto And Mixed Peppercorn
Prep time: 15 min
Cook time: 20 min
Yield: 2
Cuisine: Hawaiian/Polynesian
Ingredients: ## RISOTTO:; 2 medium russet potatoes, peeled, 1/4-inch dice; 2 cup(s) chicken stock; 2 tablespoon(s) dry white wine; 1 clove(s) garlic, minced; 1/2 cup(s) parmesan cheese, freshly grated; 2 tablespoon(s) butter; ## FISH:; 2 teaspoon(s) olive oil; 12 ounce(s) mahi mahi filets, 1-inch thick; 1 1/2 teaspoon(s) four-peppercorn mix, crushed; tablespoon(s) brandy; 1/2 cup(s) chicken stock; 1/3 cup(s) whipping cream; 1 tablespoon(s) butter

(1 RATING)

2 Pinches 1 Photo

Vicki Butts (lazyme)

Grapeview, WA

Updated on Oct 10, 2016

This recipe is from the RSVP section of Bon Appetit magazine from the Zenith American Grill, Denver, CO. It is really good, and other seafood, such as swordfish can be substituted.

Rate

prep time 15 Min

cook time 20 Min

method Stove Top

yield 2 serving(s)

Ingredients

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

How To Make mahimahi with potato risotto and mixed peppercorn

Step 1

For RISOTTO: 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).

Step 2

FOR FISH: Preheat oven to 350ºF. 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.
Step 3

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.
Step 4

Meanwhile, rewarm risotto over low heat. Divide between 2 plates. Top with fish and spoon sauce over.
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