Creamy Cauliflower Risotto with Mahi Mahi
In less than 30 minutes you’ll be sinking your teeth into tender, juicy, superbly seasoned mahi mahi enveloped in a dreamy sauce. This recipe is layered with flavor. The sauce is proud and punchy and balanced by the decadence of the cauliflower risotto. Not only is mahi mahi good for you but it is also delicious too. The mahi mahi is pan seared until golden, nestled in a creamy cauliflower risotto.
This recipe may sound hard but I can promise you you will master it, even if you have never cooked fish before. Side note, if you don’t like mahi mahi, you can substitute chicken breasts with this recipe.
INGREDIENTS
4-5 mahi mahi fillets
frozen cauliflower risotto
flour
Black Magic Cajun seasoning
minced garlic
chicken broth
heavy cream
cornstarch
parsley, thyme, crushed red pepper
lemon juice
Pan Seared Mahi Mahi
First thing, you will need to unthaw your mahi mahi, if it is frozen. Pat dry when the fillets are ready. Mix together flour and black magic cajun seasoning and rub onto fish. In a medium sized skillet, add butter and olive oil over medium-high heat. When your pan is hot and ready. Add fillets and cook about 4 minutes a side, flip over and cook another 3-4 minutes. Internal temp of mahi mahi should be 137 degrees. If your fish are browning too quickly, turn the heat down.
Place the mahi mahi in a tinfoil tent while we whip up the sauce and risotto. Using your same pan, add in a little more olive oil and saute your garlic. Whisk in chicken broth, cornstarch, heavy cream, lemon juice and seasonings. Simmer and reduce heat until sauce thickens. (5-6 minutes) Now you can pop your bag of frozen cauliflower risotto into the microwave. Once that is done, add it to the sauce.
Finally take your mahi mahi fillets and nestle them into the creamy cauliflower risotto. Serve up the fillets and enjoy!
Recipe Below
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