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.
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