Chef Joseph Guzman’s Mahi Mahi

Mahi Mahi 
with Creamy Herb Risotto, Sriracha Aioli, Thai Green Chili Emulsion, Kiwi Tomato Relish 
Basil Essence
– 6oz Mahi Mahi
– 3oz Herb Risotto
– 2oz Sriracha Aioli
– 2oz Thai Green Chili Emulsion 
– 3oz Kiwi Tomato Relish
– 3oz Grapeseed Oil
Heat large nonstick or iron Sautee pan with 1 oz grape seed oil
Once the pan starts to slightly smoke turn off the place the seasoned and oiled Mahi Mahi in the pan 
You can then turn back on the flame. Let it seared golden brown on both sides
You will transfer to a half sheet tray and then place in the oven at 350 for 15 minutes
– 1/4 cup Grapeseed oil 
– 1 tablespoon unsalted butter 
– ¼ cup small diced yellow onion
– 1 cup Arborio rice 
– 1 teaspoon salt 
– 1 cup dry white wine, room temperature 
– 3 1/2 cups low-sodium chicken broth, warmed 
– 1/2 cup Sliced Asparagus
– ¼ cup Cherry tomatoes
– 1/2 cup Grated Asiago Cheese 
– 1/4 cup finely chopped chives 
– 1/4 teaspoon freshly ground black pepper 
– 1 tablespoon fresh lemon juice (from 1/2 small lemon) 
Start with 2 tablespoons grapeseed oil on medium heat, you will add your yellow onions and allow to sweat for 6-7 minutes or till translucent. Add the rice and salt and stir with a wooden spoon to coat all the kernels with oil. Continue to cook for 1-2 minutes, then add white wine and cook, stirring, until it is almost completely absorbed. Now begin adding the heated chicken broth, one cup at a time, stirring frequently between additions. After the first cup is almost entirely absorbed, add the next cup. Continue in this way until the rice is cooked through and you have a creamy risotto, about 20 minutes in all. (The risotto should be slightly loose, not dry; it should run off your spoon. If it gets too dry, add a bit more broth.) 
In a separate pan you will add 2oz grapeseed oil and lightly sauté the asparagus and cherry tomatoes- cook al dente then fold gently into the risotto-Finish with butter and asiago cheese
Sriracha Aioli
– ½ cup mayonnaise
– 1tsp soy sauce
– ½ tsp minced garlic
– 3tsp Sriracha Sauce
Mix all ingredients in a bowl 
Tomato Kiwi Relish
– 1.5 oz Sliced baby kiwi
– 1.5 oz Sliced in half cherry tomato
– 1 tsp minced shallot
– 2 tsp grapeseed oil 
– 1.5 oz minced fresh basil
Mix all ingredients in a bowl and add salt and pepper to taste 
The Amarillo Club

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