It’s FALL!!! I’m in LOVE with FALL and I don’t care who knows it!!! Sorry, I’m quoting winter movies (Elf), and we just welcomed in fall. Fall is my favorite food to cook. Are we nerds because we think of food in seasons? While grilled chicken with mango salsa and a side of bruschetta mid-November never hurt anyone, it is fun to indulge in the fall curries, pumpkins, lentils, and squash. All of the squashes!
You see that gorgeous pan above? That’s All-Clad’s d3 ARMOR Fish Pan. I’m obsessed. Made in the USA, the tri-ply construction makes for super even heating. My favorite aspect is the riveted surface! I was able to ever-so-slightly fry the mahi-mahi in a little bit of oil and the fish came out with a really crisp shell but was still tender inside. I could tell exactly when it was ready to flip as it released it perfectly.
I roasted some brussels and bacon, and the smoky flavor was delicious with the creamy risotto and crisp, spicy mahi-mahi. Total perfection.
Best part? We’re giving away one of All-Clad‘s pans from Williams-Sonoma, valued at $199.95! Enter the giveaway below, open to USA residents only, contest ends Thursday, October 13.
- 5 cloves garlic, minced
- 1/2 white onion, diced
- 1 T olive oil
- 1 T butter
- 1 pound Arborio rice
- 7-8 c chicken broth
- 2 c parmesan cheese (freshly grated)
- 4 c brussels sprouts, sliced
- 5 strips bacon, diced
- 2 T olive oil
- salt and pepper
- 2 filets mahi-mahi, each sliced in half
- 1/2 c flour
- 1/2 c cornmeal
- 1 t salt
- 1/2 t chili powder
- 1/2 t cayenne
- 1 t thyme
- 1 t garlic powder
- 1 t onion powder
- 2 T olive oil
- Preheat oven to 450 degrees.
- Begin risotto by sautéing garlic and onion in olive oil and butter over medium heat in medium-sized pot. Add in rice, stir occasionally and let toast 5 minutes. Slowly stir in broth 1 c at a time, not adding next cup until all of broth is absorbed. You've added enough broth when rice is creamy and al-dente, or still has a little bit of bite.
- Line jelly-roll pan with parchment paper. Add brussels sprouts, bacon, olive oil, and salt and pepper to pan, mix well, and roast about 20 minutes or until crispy.
- Heat olive oil in fish pan over medium heat. Mix remaining ingredients in large bowl. When oil is hot, dredge mahi-mahi pieces in flour and cornmeal mixture, covering all sides. Gently lay in pan, it should immediately begin to sizzle. Check after about 5 minutes to see if filets release easily and are crisp on the bottom. Flip when ready, repeat on all sides.
- When ready to serve, mix parmesan into risotto, stir well. Ladle into bowl, top with crispy brussels sprouts, mahi-mahi, garnish with chives, cayenne, and freshly-ground black pepper.