How to make it

  • I prep the mushrooms and squash--slice the mushrooms and cube the squash...then sautee them on the stovetop (see photo) in one tablespoon EVOO and one Tablespoon unsalted butter. Be sure to season with salt, pepper and tarragon to taste (tarragon is strong--be sure to taste along the way) See Photo. Set aside and start the rice....
  • I prepare the Risotto rice in the classical way until it is 3/4 of the way done and then add the mushrooms and squash, stir, remove it from the heat and let it rest a bit before you add the last 1/2 cup of stock (while you are fixing the fish).
  • Prepare the crusting mixtures in 3 different bowls--first one has AP flour, a pinch of salt and pepper; the second has the egg and milk with a pinch of salt and a few turns of the pepper mill (whisk until pale yellow and uniform consistency) ; in the third bowl blend the panko crumbs and asiago cheese well and add a pinch of salt and a few turns of the pepper mill.
  • Heat 2 TBSP EVOO on medium to medium-high heat (depending on your stove--they vary widely in what is just the right temp. Too hot and you have burned crust and raw fish; too low and you have soggy, pale crust and bad texture on the fish--and a tendency to overcook and it gets dry--yuck), add the tarragon to the flesh of the fish, a pinch of salt and a few turns of the pepper mill to each side of each filet, and then dredge the filets in the flour, just enough to dust them--shaking off the excess, then dip them in the egg/milk bath, and transfer to the panko/asiago mixture and press the crumbs firmly onto the surfaces of the fish. Place the filets in the well-heated sautee pan, and sautee until the breading is golden-brown, and the fish is cooked through, but still tender--this takes approximately 3-4 minutes on each side for a 1" thick filet.
  • While the fish is cooking, return the risotto to the heat, (this is where the extra set of hands is helpful!) add the last 1/2 cup of stock, and cook, stirring constantly, until the consistency is just starting to turn creamy and the grains are tender, but still "al dente", then add the cheese, stir until the desired creaminess, and plate.
  • If you have been keeping an eye on the filets, they should also be ready to plate as soon as you get the risotto on the plate. Place the risotto in the middle of the plate and place the filet on top. Garnish with the fried basil. See Photo
  • If you have someone to help you in the kitchen, this goes MUCH more smoothly, and the stress level is lower. LOL It is just the last minute when two things need to be done at once...stirring constantly the risotto, and making sure the filets are sauteeing nicely and not over-cooking.
locally-caught Mahi Mahi; 1" thick filets   Close
sautee the mushrooms and squash separately; notice the great sear on the 'shrooms! Fairly high heat and leaving them alone to carmelize produces the same on the squash for great taste!   Close
The complete meal, including the wine pairing which I also used in the risotto! Enjoy!   Close

People Who Like This Dish 5
Reviews & Comments 5

Add a Link?

Post a link to another recipe or group by pasting the url into the box where you want it to show up. We'll do the rest.

Post Message or cancel

Maybe List
Hang onto this recipe

while I look at others.

Holding 0 recipes