Mahimahi With Potato Risotto And Mixed Peppercorn

Mahimahi With Potato Risotto And Mixed Peppercorn Recipe

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Vicki Butts (lazyme)


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.


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15 Min
20 Min
Stove Top


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2 medium
russet potatoes, peeled, 1/4-inch dice
2 c
chicken stock
2 Tbsp
dry white wine
1 clove
garlic, minced
1/2 c
parmesan cheese, freshly grated
2 Tbsp


2 tsp
olive oil
12 oz
mahi mahi filets, 1-inch thick
1 1/2 tsp
four-peppercorn mix, crushed
1/2 c
chicken stock
1/3 c
whipping cream
1 Tbsp

How to Make Mahimahi With Potato Risotto And Mixed Peppercorn


  • 1For 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).
  • 2FOR 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.
  • 3Transfer 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.
  • 4Meanwhile, rewarm risotto over low heat. Divide between 2 plates. Top with fish and spoon sauce over.

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About Mahimahi With Potato Risotto And Mixed Peppercorn

Course/Dish: Fish
Main Ingredient: Fish
Regional Style: Hawaiian/Polynesian

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