Main Dish | October 3, 2016

Crisp Mahi-Mahi with Bacon Brussels and Risotto

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!

Overhead shot of crispy mahi mahi in bowl over risotto and Brussels sprouts with bacon

mahi mahi in frying pan

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.

close up shot of Crisp Mahi-Mahi with Bacon Brussels and Risotto

I roasted some brussels and bacon, and the smoky flavor was delicious with the creamy risotto and crisp, spicy mahi-mahi. Total perfection.

brussels sprouts baking with bacon on pan

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.

mahi mahi with bacon brussels in bowl with risotto

All-Clad d3 ARMOR Fish Pan Giveaway

5 from 3 votes
Crisp Mahi-Mahi with Bacon Brussels and Risotto
Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr
 

The smoky flavor from the brussels and bacon is delicious with the creamy risotto and crisp, spicy mahi-mahi. Total perfection.

Course: dinner
Cuisine: hawaiian
Keyword: brussels sprouts with bacon, mahi mahi with risotto
Servings: 4 adult entrees
Calories: 1178 kcal
Author: Stephanie
Ingredients
Risotto
  • 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
Brussels
  • 4 c brussels sprouts sliced
  • 5 strips bacon diced
  • 2 T olive oil
  • salt and pepper
Mahi-Mahi
  • 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
Instructions
  1. Preheat oven to 450 degrees.
  2. Begin risotto by sautéing garlic and onion in olive oil and butter over medium heat in medium-sized pot.
  3. 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.
  4. 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.
  5. 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.
  6. Check after about 5 minutes to see if filets release easily and are crisp on the bottom. Flip when ready, repeat on all sides.
  7. 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.
Nutrition Facts
Crisp Mahi-Mahi with Bacon Brussels and Risotto
Amount Per Serving (1 cup)
Calories 1178 Calories from Fat 423
% Daily Value*
Total Fat 47g 72%
Saturated Fat 16g 80%
Cholesterol 121mg 40%
Sodium 3202mg 133%
Potassium 1336mg 38%
Total Carbohydrates 131g 44%
Dietary Fiber 9g 36%
Sugars 3g
Protein 53g 106%
Vitamin A 29.8%
Vitamin C 128.6%
Calcium 68%
Iron 54.3%
* Percent Daily Values are based on a 2000 calorie diet.

Crisp Mahi-Mahi with Bacon Brussels and Risotto

The smoky flavor from the brussels and bacon is delicious with the creamy risotto and crisp, spicy mahi-mahi. Total perfection.

Risotto

  • 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)

Brussels

  • 4 c brussels sprouts (sliced)
  • 5 strips bacon (diced)
  • 2 T olive oil
  • salt and pepper

Mahi-Mahi

  • 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
  1. Preheat oven to 450 degrees.
  2. Begin risotto by sautéing garlic and onion in olive oil and butter over medium heat in medium-sized pot.
  3. 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.
  4. 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.
  5. 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.
  6. Check after about 5 minutes to see if filets release easily and are crisp on the bottom. Flip when ready, repeat on all sides.
  7. 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.

6 thoughts on “Crisp Mahi-Mahi with Bacon Brussels and Risotto

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  1. This recipe is to die for! Not only does the combination of everything look & sound amazing, I love the fact that the ingredients are simple and common ingredients found in most kitchens. I will certainly add this in the menu rotation in my house.

  2. Great recipe and great contest but I’m not giving access to my computer information to any outside contest companies so I am unable to enter… too bad… the pan would have made a great addition to my All-Clad collection…

  3. Today I am loving the Baja Beer Batter Tacos recipe. We had an end of season fishing trip two days ago and filled out our limit on walleye. Tomorrow is my husbands birthday, so fish fry it is. This recipe along with the white sauce (who knew it was that easy) will be a hit.


  4. I wish I had seen this recipe earlier today. We love Mahi-Mahi and have it as often as we can…but I’ve been making it the same old way I always do, and it has been getting boring. This looks like a swell take on a fall fish dish! *print* ;)