Low-Cal Lemon White Wine Mahi Mahi with Four Cheese Risotto

Method

1. 1

   Start the risotto — Prepare the four-cheese risotto according to the package directions. Do not add extra butter, oil, cheese, or wine.

2. 2

   Prep the fish — Pat the mahi mahi very dry. Season both sides with garlic powder, paprika, onion powder, thyme, black pepper, and salt.

3. 3

   Sear — Heat a nonstick skillet over medium-high heat and coat lightly with cooking spray. Cook the mahi mahi for 3–4 minutes on the first side without moving it.

   ⏱4 min
4. 4

   Flip — Flip the fish and cook for another 2 minutes.

   ⏱2 min
5. 5

   Make the sauce — Lower the heat to medium. Add the white wine, lemon juice, and minced garlic. Simmer for 1–2 minutes.

   ⏱2 min
6. 6

   Finish the fish — Spoon the lemon-white-wine liquid over the fish while it finishes cooking. Cook until the center reaches 145°F.

7. 7

   Finish — Turn off the heat. Add lemon zest and a small final squeeze of lemon. For a slightly richer finish, swirl in up to 1/2 teaspoon butter.

8. 8

   Serve — Serve 4–6 oz of mahi mahi per person with about 1/2–3/4 cup prepared risotto.