Tuesday, May 12, 2009

Spicy Grilled Mahimahi with Chile Lime Risotto

This meal was inspired by a recent visit to Roy's, one of my favorite Hawaiian Fusion restaurants. I ended up taking Raquel for a night out there, because she's actually never sampled that genre of cuisine. And she LOVED it, especially their yummy drinks. Anyway, I happened to find mahimahi on sale that weekend, and couldn't resist recreating a gourmet meal for 2, for just $15. Also, she wanted to get in on the cooking too. So, she ended up making the tasty appetizer/salad in the second photo. I'm so proud of her.

Grilled Mahimahi

-mahi mahi filets
-hawaiian sea salt, pepper
-ancho chili powder
-avocado slices
-extra virgin olive oil

Season filets with oil, salt, pepper, and chili. Heat grill to high. Grill for about 4 minutes, flesh side down first. Then grill on the other skin side on medium-high for approximately 4 more minutes. Garnish with avocado slices.

Chile Lime Risotto

-1/2 cup arborio rice
-2 cups low-sodium chicken stock, heated
-1 serrano chile, chopped
-1/2 lime (juiced)
-lime zest from 1 lime
-half an onion, diced
-3 cloves of garlic, minced
-extra virgin olive oil

Heat small pot with olive oil to medium heat. Saute the garlic, onion, and chile until onions are translucent (about a minute or two). Toss in and coat rice grains with mix for a minute (this also slightly toasts the rice). Lower the heat to medium-low. Add in the chicken stock in thirds, while stirring often. Only add more chicken stock, once the rice has absorbed all of the liquid that was previously added. It will be done after 15-20 minutes, and should have a creamy, fluffy consistency. Stir in the lime zest and juice right before serving.

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