Panko/asiago Crusted Mahi W/mushroom&squash Risotto I Made It

Panko/Asiago Crusted Mahi w/Mushroom&Squash Risotto

foodie4eva 13 years ago
This is my "dinner tonite" meal-- Panko and (grated) Asiago Encrusted (locally caught) Mahi-Mahi over Crimini Mushroom/Local Organic Yellow Squash Risotto, served with a crusty Baguette, and paired with Bella Sera 2008 Pinot Grigio.
I attached a couple of photos, and will try to explain the steps for preparing the meal, instead of the parts separately, since I feel that the most challenging part of cooking is getting everything to the table at the right moment and at the perfect timing for each dish. I can tell you that it is not easy, and I admire the professional chefs (as well as all the support staff) who have to do this on a grand scale many times each night!

List of all Ingredients:

(2) Four to six ounce FRESH Mahi Mahi filets (Try to source it from sustainable practice sources, which is not as difficult as it sounds--no matter where you are, modern shipping methods will make it possible to receive good quality product; online sources of meat proteins are extremely numerous)
**kosher or sea salt, fresh cracked black pepper, and a bit of tarragon "to taste"

(1/4) cup all purpose flour for dusting the filets

(1/2) cup Panko Bread Crumbs

(1/2) cup freshly-grated Dry Asiago Cheese

(1) egg

(1/4) cup milk

(1) large or (2) medium summer squash--try your local organic farms or even your neighbor for the best-tasting varieties!

(6 oz.) sliced crimini mushrooms--even these can be sourced locally in a lot of locations, or search the web for small producers....fungus is the ultimate organic food LOL

(1) cup arborio or other short-grain rice

(2-1/2) cups chicken stock

(1/2) cup good-quality white wine (I used the same wine that I drank with dinner!)

(2) TBSP Extra Virgin Olive Oil (I like cold-pressed)

(1) Tsp (or 2 cloves) Chopped or minced Garlic

(1/4 to 1/2) cup freshly Grated Dry Asiago Cheese--amount depends on consistency of risotto desired

Salt, black pepper, tarragon (fresh or dried), all will be used "to taste"

Optional, for garnish--deep fried Sweet Basil leaves (this makes a very nice presentation, as you can see in the photo, and is delightfully edible, as well!)

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). 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 above ingredients, 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.

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 1-1/2" thick filet.

While the fish is cooking, return the risotto to the heat, add the last 1/2 cup of stock, and cook 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. Place the risottoe in the middle of the plate and place the filet on top. Garnish with the fried basil.

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.
Flag
lilliancooks 13 years ago said:

This crust would probably be great on any fish! I love the fried basil leaves!

I don't have anyone to help me in the kitchen...they only help to eat the food, not to prepare it!

Flag
foodie4eva 13 years ago said:

LOL Lillian--I hear you! If I call my hubby in to help, then he stands over me until I get it on the table (well, he will stir). I have a tough time letting any kind of meat rest properly, since he can smell it cooking. I swear, I think his nose is good enough that he knows the instant it is perfectly cooked and is there to squirrel it out of the kitchen.....

Flag
Good4U 10 years ago said:

Recipe
Pankoasiago Crusted Mahi Wcriminisquash Risotto

Flag
reviews 10 years ago said:

Not bookmarked by Reviews as the poster of the recipe posted this in IMI.

Flag