Blackened Mahi Recipe

Preparation Directions

1. 1

   Prepare the Balsamic Reduction

   In a small saucepan, bring the balsamic vinegar to a simmer over medium heat. Reduce the heat to low and let it simmer until it thickens and coats the back of a spoon, about 15-20 minutes. Set aside.

2. 2

   Cook the Asparagus

   Blanch the asparagus in boiling salted water for 2-3 minutes until bright green and tender-crisp. Drain and set aside.

3. 3

   Make the Risotto

   In a saucepan, heat 1 tablespoon of olive oil over medium heat. Add the Arborio rice and stir for 1-2 minutes until slightly translucent. Gradually add the vegetable broth, one ladle at a time, stirring frequently until the rice is creamy and al dente, about 18-20 minutes. Stir in the lemon-basil pesto and season with salt and pepper to taste.

4. 4

   Blacken the Mahi Mahi

   Rub the mahi mahi fillets with Cajun seasoning and salt. In a skillet, heat the remaining olive oil over medium-high heat. Add the fillets and cook for about 3-4 minutes on each side or until cooked through and blackened. Remove from the skillet.

5. 5

   Prepare the Salad

   In a bowl, combine the chopped cherry tomatoes and diced avocado. Season with salt and pepper to taste.

6. 6

   Assemble the Dish

   On each plate, serve a portion of lemon-basil pesto risotto topped with blackened mahi mahi, a generous scoop of the crab meat, and the tomato-avocado salad. Arrange the blanched asparagus on the side and drizzle with balsamic reduction.