Coriander Crusted Mahi-Mahi Recipe

About: One of the popular dishes at La Jolla’s Fresh[er] is this delightfully flavorful treatment of Mahi-Mahi fillets. The crunchy exterior gives way to a tender, succulent delicacy inside. Here is the chef's signature recipe for the dish, which pairs the moist mahi-mahi with creamy shrimp risotto and a simple port wine reduction.

Recipe Info

Restaurant: Fresh[er] | San Diego

Servings: 4
Prep Time: 45 minutes
Cuisine: California
Meal Type: Recipemealtype object (5)
Main Ingredient: Recipemainingredient object (182)
Dish Type: Recipedishtype object (4)
Cooking Method: Recipemethod object (1)
Season/Occasion: Recipeoccasion object (12)
Dificulty: Recipedifficulty object (2)
Vegetarian: No


Bay Shrimp Risotto

In large saucepan, heat 1 teaspoon butter over medium-high heat. Add shrimp, saute until pink. Add rice and chicken stock. Bring to a boil; reduce heat. Cook slowly, stirring constantly. When rice is cooked (about 20 minutes), add remaining 3 teaspoons butter, parmesan, chives, salt and pepper and stir to incorporate. Remove from heat.

Port Wine Reduction

Add shallots and port to large saucepan. Simmer until mixture is reduced and attains a syrup consistency, about 20-25 minutes. Remove from heat, strain mixture through chinoise or cheesecloth, discarding solids and keeping liquid.

Coriander Crusted Mahi-Mahi

Preheat oven to 350. Season the fish with salt and pepper and coat one side with coriander. In a medium saucepan, heat oil over medium heat. Cook fish, coriander-side down, about 4 minutes, until coriander is lightly toasted. Place fish on a foil-lined baking sheet, coriander-side up, and bake for about 7-10 minutes. 

To plate, place shrimp risotto in center of plate. Place mahi-mahi on top of rice, coriander side up. Sauce the outside of the plate with port wine reduction. Drizzle with cilantro oil and garnish with micro cilantro salad.


4 tsp. butter 4 6-oz. Mahi-Mahi filets 3 shallots, finely sliced 6 each tiny bay shrimp 2 tsp. coriander 3 bottle(s) port 3 oz. plain risotto rice (to taste) salt & pepper 12 oz. chicken stock 2 tsp. olive oil 1 Tbsp. parmesan 16 oz. bay shrimp risotto (see recipe) 1 tsp. chives 8 oz. port wine reduction (see recipe) 1 pinch salt 4 oz. cilantro oil 1 pinch pepper 1 C. micro cilantro salad


Popular Restaurant Recipes

Surf and Turf | TWIST by Pierre Gagnaire | Las VegasChile Chipotle Salsa | El Fandango | San DiegoPapaya Salad | Street Side Thai Kitchen | San DiegoRicotta Gnocchi with Red Wine Braised Oxtail, Chino Farm’s Carrots & Shaved Matsutake Mushrooms | Whisknladle | San DiegoPorcini Chestnut Soup | A.R. Valentien | San DiegoLemon Mousse Cake | Sally's Seafood on the Water | San DiegoDungeness Crab Cakes | One Market Restaurant | San Francisco Bay AreaPork Prime Rib with Apricot Dijon Glaze and Garlic Mashed Potatoes | Dakota Grill | San DiegoPumpkin Soup (Musque de Provence) | Mille Fleurs | San DiegoBaked Mussels | Osteria Panevino | San Diego More recipes ...