Mahi-mahi Fillet With Seafood Risotto Recipe

Season and preheat

Pat mahi-mahi fillets dry with paper towels. Season both sides evenly with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper. Let rest at room temperature for 10 minutes while you prepare other components.

Cook fillets

Heat 2 tbs olive oil and 1 tbs butter in a large nonstick or stainless skillet over medium-high heat until shimmering. Add fillets and sear 3 minutes on the first side without moving until a golden crust forms. Flip and reduce heat to medium; cook another 2–3 minutes until opaque and just cooked through (internal temp ~135–140°F / 57–60°C). Remove to a warm plate and squeeze 1 tbs lemon juice over the fillets. Tent loosely with foil and keep warm.

Prepare stock and seafood

Keep 3 cups seafood stock warm in a saucepan over low heat. Pat shrimp and scallops dry and season lightly with a pinch of salt and pepper.

Sauté aromatics

In a heavy-bottomed skillet or Dutch oven, heat 1 tbs olive oil and 1 tbs butter over medium heat. Add the minced shallot and cook 2–3 minutes until translucent but not browned. Add the 2 minced garlic cloves and cook 30 seconds until fragrant.

Toast rice

Add 1 cup arborio rice to the pan and stir to coat grains with oil/butter. Cook 1–2 minutes until edges of the rice become translucent and you smell a lightly toasted aroma.

Deglaze

Pour in 1/2 cup dry white wine and stir until mostly absorbed by the rice.

Add stock gradually

Add 1/2 cup warm seafood stock to the rice and stir frequently until mostly absorbed. Continue adding warm stock in 1/2-cup increments, stirring often and allowing the rice to absorb the liquid each time. This process should take about 18–20 minutes. Taste for doneness—the rice should be al dente with a creamy texture.

Cook seafood into risotto

When the rice is about 5 minutes from done (rice still slightly firm at center), push risotto to the side and in a separate small skillet or same pan space, add a small splash of oil and quickly sear the shrimp and scallops 1–2 minutes per side until just cooked through. Alternatively, you can add shrimp and scallops to the risotto in the last 3–4 minutes so they cook in the simmering liquid. Stir them gently into the risotto so flavors combine.

Finish risotto

Remove pan from heat. Stir in 1/2 cup grated Parmesan, 2 tbs heavy cream (optional), 1 tsp lemon zest, and 2 tbs chopped parsley. Season with 3/4 tsp salt and 1/4 tsp black pepper, adjusting to taste. Let risotto rest 1–2 minutes; it should be creamy but spoonable (add a splash more warm stock if too thick).

Blend sauce

In a blender or food processor, combine 2 cups baby arugula, 1/4 cup extra virgin olive oil, 2 tbs lemon juice, 2 tbs grated Parmesan, 1/4 tsp salt and 1/8 tsp black pepper. Blend until smooth, adding up to 1 tbs cold water to loosen the sauce to a light pouring consistency. Taste and adjust seasoning or acidity.

Adjust and reserve

Transfer sauce to a small bowl or squeeze bottle and keep at room temperature. If made ahead, refrigerate and bring to room temperature before serving; thin with a little water if it thickens.

Spoon a generous portion of seafood risotto (about 1 cup per serving) onto warmed plates, creating a slight well in the center. Place one mahi-mahi fillet atop each risotto portion.

Drizzle arugula sauce around and lightly over the fillet (about 1–2 tbs per plate) for brightness. Garnish with a small handful (about 1–2 tbs) of microgreens or extra arugula and a lemon wedge on the side.

Serve immediately while risotto and fish are hot. Recommend serving with remaining lemon wedges at the table.