Mahi-Mahi with Lemon Caper Butter and Parmesan risotto

• khẩu phần: 2 servings
• tổng thời gian: 20 minutes

Nguyên liệu

Info 12 oz. Mahi-Mahi Fillets

8 oz. Cooked White Rice

Info 4 fl. oz. Cream Sauce Base

3 oz. Peas

Info 1 oz. Shredded Parmesan Cheese

Info ⅘ oz. Lemon Garlic Butter

½ oz. Capers

2 tsp. Mirepoix Broth Concentrate

2 tsp. Minced Garlic and Parsley

0.14 oz. Lemon Juice

Hướng dẫn

Cook the Mahi-Mahi

Pat mahi-mahi dry. Halve any larger pieces to match smaller pieces. Season all over with 1/4 tsp. salt and a pinch of pepper.

Place a medium non-stick pan over medium heat and add 1 tsp. olive oil.

Add mahi-mahi to hot pan. Cook until mahi-mahi reaches a minimum internal temperature of 145 degrees, 3-4 minutes per side.

Fish thickness can vary; if you receive a thinner fillet, we recommend checking for doneness sooner.

Remove from burner.

While mahi-mahi cooks, continue recipe.

Start the Risotto

Carefully massage rice in bag to break up any clumps. Remove rice from packaging. Set aside.

Place a medium pot over medium heat and add 1 tsp. olive oil.

Add minced garlic and parsley to hot pot. Stir often until fragrant, 30-60 seconds.

Add cream base, mirepoix base, 1/3 cup water, and rice. Stir often until combined and water is almost completely evaporated, 3-4 minutes.

Finish the Risotto

Add cheese, peas, 1/4 tsp. salt, and a pinch of pepper to hot pot with risotto. Stir occasionally until combined and slightly thickened, 2-3 minutes.

If too thick, add additional water, 1 Tbsp. at a time, until desired consistency is reached.

Remove from burner.

While risotto cooks, continue recipe.

Make Lemon Caper Butter and Finish Dish

Coarsely chop capers.

In a mixing bowl, combine softened butter, chopped capers, and lemon juice. Set aside.

Plate dish as pictured on front of card, topping mahi-mahi with lemon caper butter. Bon appétit!

Dinh dưỡng

• Calo: 570
• Tổng Chất béo: 24g
• Natri: 1590mg
• Tổng Carbohydrate: 40g
• Chất đạm: 43g