Last night’s dinner…

Ingredients for mango lime sauce:

1 mango (preferably during mango season… which it is currently NOT) :)
1 teaspoon rice wine vinegar
2 small cloves garlic, roughly chopped
1 teaspoon ginger root, roughly chopped
1 ounce water
1/4 cup canola oil
1 1/2 teaspoon ground mustard
2 tablespoons lime juice
2 tablespoons orange juice (especially good if your mango isn’t ripe
salt and pepper to taste

Ingredients for Risotto:

1 tablespoon olive oil
1 large shallot, finely chopped
1 cup arborio rice
1/2 cup white wine
2 1/2 cups chicken stock
2 pinches saffron threads
2 tablespoons unsalted

Ingredients for Mahi Mahi:

2 pounds mahi mahi fillets (works fine with less as well)
olive oil to drizzle
salt to season
pepper to season
coriander to season
ground mustard to season
2 scallions, chopped for garnish.

Directions:

1. Prepare the sauce first, as it can sit while you work on the risotto. Start by peeling the mango. If you have never peeled a mango, it is kind of a pain. The best way is to cut down the mango lengthwise to chop off a hunk, then score the mango in a crosshatch (being careful not to cut through the skin) and then shave the mango bits out of the skin. 
2. Puree the chopped mango pieces in a blender along with the rice wine vinegar, cilantro, garlic, ginger, water, oil, mustard powder, lime, and orange juices. Season with salt and pepper to taste and set aside.
3. To make the risotto, bring the chicken stock to a simmer in a small sauce pan. In another large pot (I used a dutch oven), heat the tablespoon of olive oil, chopped shallot and the rice, stirring fairly constantly. Cook the oil, shallot and rice together until the rice becomes translucent and the shallot soft.
4. Deglaze the pot with the wine, and stir until the wine is absorbed. Ladle a spoon of the broth into the rice pot, and stir. The rice will absorb the broth slowly, thickening and becoming creamy. Continue to stir.
5. Once the first ladle of broth has absorbed into the rice, add the two pinches of saffron. Ladle another broth spoon and stir until absorbed.
6. Continue ladling and stirring until the chicken stock is gone. Let the risotto continue to simmer until the rice has become soft.
7. Stir in the butter and keep warm.
8. Between ladles of risotto, rinse and pat dry the mahi fillets. Season both sides of each fillet with a sprinkle of salt, pepper, coriander and mustard powder and a drizzle of olive oil. Set the fillets into a skillet on medium heat.
9. Sear each fillet 3 to 4 minutes on the first side, and then flip and continue frying until cooked all the way through, probably another 2 - 3 minutes.
10. Plate by scooping a spoonful of risotto down onto a plate, covering with a mahi fillet, a swirl of sauce, and garnish with scallions.

Enjoy! (And more importantly, enjoy again when mango season is here!)