Shrimp Stuffed Mahi Mahi, Oh, My

Grand Velas Riveira Nayarit's Italian-Mediterranean-inspired Lucca Restaurant was one of the standouts at last November's Puerto Vallarta's International Gourmet Festival. Chefs at the AAA Four Diamond Award-winning resort on Banderas Bay share the magic they created from this combination of popular ingredients.

Dorado Relleno de Camarones

Shrimp Stuffed Mahi Mahi over fried risotto with smoked tomato sauce

Serves 4

Fried Risotto
1 cup cooked risotto
4 TBS carrots, finely diced
4 TBS zucchini, finely diced
4 TBS cream
4 TBS grated Parmesan
2/3 cup panko breadcrumbs
Combine all ingredients in pan except panko and cook until blended. Allow to cool and shape into patties. Cover in panko and fry in olive oil right before serving.

Smoked Tomato Sauce
4 TBS olive oil
1 cup pomodoro sauce
2 sprigs rosemary
Warm oil to smoking point, add sauce and rosemary and cook over low heat.

Mahi Mahi
4 mahi mahi filets
12 small shrimp
4 slices Serrano ham
salt and pepper
Season fish with salt and pepper and stuff with shrimp. Wrap with ham and sear in pan. Finish in a hot oven.

Plating
phylo pastry decorations
2 TBS pesto
1/4 cup sauteed spinach
1/2 cup vegetables, julienned
1/4 sauteed mushrooms
2 TBS balsamic reduction