Pan seared Mahi-Mahi
with a teriyaki Glaze,
Served with saffron and ginger shrimp risotto.
Pre-prep. Instructions:
Make saffron and ginger shrimp risotto
Equipment needed:
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Yield:
Ingredients:
←for this recipe
Directions:
1. Heat a large heave fry pan till it is very hot, (a drop of water should bounce around in the pan.) Brush the top of the mahi-mahi with oil and season with salt and pepper. 2. Carefully place the fish in the pan. (Do not put oil in the pan, only on the fish!!) There should be lots of room around the fish, you will probably have to cook the fish in batches or use two pans. Let the fish cook on the first side with out moving for 2 to 3 minute to form a nice crust. 3. When the fish is cooked on the first side lower heat to medium, turn over and cook to desired doneness on the other side. Don't over cook fish it is better medium rare to medium done 4. When the fish is done brush with heated teriyaki glaze, remove from pan and place on top of a mound of the saffron and shrimp risotto on serving plates, Drizzle with more teriyaki glaze.
This recipe furnished by the Chef Ben Web Site
written by Benjamin M. Goldberg
www.chefben.com