For Spinach Coulis:
Ingredients:
· 1 tablespoon Unsalted Butter
· 1/4 cup chopped Shallots
· 1/4 cup Anise Liqueur (I use Herbsaint)
· 1/4 cup chopped Green Onions, green parts only
· 1 tablespoon chopped, fresh Parsley
· 1 10-ounce bag, fresh Spinach, trimmed of tough stems
· 3/4 cup Heavy Cream
· Salt/Pepper to taste
**This makes about 1 1/2 cup of sauce and can be made in advance and set aside until ready to serve. Just rewarm before serving.
Directions:
1. Heat the butter in a pan over medium heat.
2. Add the shallots, and cook, stirring until soft and golden.
3. Add the liqueur, and cook slightly
4. Add the green onions, parsley, and spinach and cook until the spinach slightly wilted.
5. Add the heavy cream, reduce heat, and simmer for a few minutes.
6. Pour the mixture into a food processor and puree until a smooth sauce. Add salt/pepper to taste, and puree.
For Saffron Risotto:
Ingredients:
· 1 3/4 quarts light Chicken Stock (approx)
· 1 tablespoons Butter
· 1 tablespoons Olive oil
· 1/2 onion, minced, OR 2 large shallots, minced
· 1/2 tsp saffron threads
· 1 1/4 cups Arborio Rice
· 3/4 cup, dry White Wine
· 1/4 cup, grated Parmigiano-Reggiano cheese
· Salt/ Freshly Ground Pepper
**the amount of saffron depends on your taste. I like a strong saffron flavor.
Directions:
1. In a large saucepan, bring the chicken stock to boil over high heat. Cover and keep hot over low heat.
2. In a large pot, melt the butter and oil over medium/high heat.
3. Add the minced onion, and sweat. Stir occasionally until softened and a nice golden color.
4. Crumble in the saffron threads and cook for a minute, stirring.
5. Add the arborio rice and stir well so that every grain is coated in the oil/butter.
6. Deglaze with the white wine. Bring the wine to a boil, and keep stirring until evaporated.
7. Ladle in enough hot chicken stock to cover the rice. Bring to a boil and reduce the heat to medium. Keep stirring until all the stock has been absorbed.
8. Continue adding the stock, 1- 1 1/2 cup at a time, and keep stirring until it is absorbed before adding more.
9. The risotto is done when the rice is tender and the liquid is creamy and thick.
10. Remove the risotto from the heat and stir in additional butter (for flavor), and the parmesan cheese.
11. Season with salt/pepper to taste and serve immediately.
**Risotto should be served creamy and almost falling on your plate, but should not be runny at all. When serving risotto, always make it last, b/c it will thicken on sitting.
**Make Ahead: If you want to make it in advance, cook risotto ¾ way done and set aside at room temperature. Right before serving, bring the risotto to a simmer over medium high heat stirring constantly, and add remaining hot chicken stock. Heat up more chicken stock if needed. Cook until the risotto is tender and creamy.
For Mahi Mahi:
Ingredients:
· 2 Mahi Mahi filets (approx 1 lb total)
· Kosher or Sea Salt
· Freshly Ground Black Pepper
· Olive Oil/Butter
**You can add any seasonings of your choice to the fish with the salt pepper. Sometimes, I put a small dash of cayenne, for some spice, and even a little cumin powder. Also, I'll squeeze a little fresh lemon on the fish if I have it on hand.
Directions:
1. Prepare your fish filets by generously seasoning with kosher salt, black pepper, and any seasoning of your choice.
2. Get an oven safe skillet hot with olive oil and butter. I like to use my iron skillet for this. 3. Sear the fish on both sides until nicely browned and crisp (about 2/3 minutes on each side).
4. Transfer skillet to a 350 degrees oven to finish cooking the fish. This shouldn't take longer than 7-10 minutes. Keep a tab on it to make sure you don't overcook it, as oven times/temperatures vary. A dry mahi mahi would ruin this dish!
For Serving: Spoon the risotto onto a plate. Using a spoon or a squeeze bottle, make a border of the spinach coulis around the risotto. Place your mahi mahi on top, and serve!
