Lemon Pepper Mahi Mahi with Mango Salsa and Cheddar Risotto

Published 03/19 2014 07:22AM

Updated 05/09 2014 11:34AM

Lemon Pepper Mahi Mahi with Mango Salsa
Cheddar Risotto

Garlic and Herb Mahi Mahi

2 -8oz. Mahi Mahi filets
2 teaspoons olive oil
2 tablespoons Tone’s Lemon Pepper Blend Seasoning

•Dry fillets with paper towel. Once dry, massage oil onto them with hands.
•Dust fillets with Tone’s Lemon Pepper Blend Seasoning.
•In a pan over medium heat, sear fillets for about 2-3 minutes each side.
•Plate and serve with salsa and risotto.

Mango Salsa
1 small mango
1 small red bell pepper
1 small green bell pepper
1 small red onion
1 teaspoon Tone’s Crushed Red Pepper Flakes

•Peel and chop the mango into small chunks and place in medium size bowl.
•Dice the bell peppers and onions into the same size chunks and place into bowl.
•Sprinkle with Tone’s Red Pepper Flakes, and then stir to combine.

Cheddar Risotto
1 cup Arborio rice
3 cups chicken stock
½ cup white wine
1 small yellow onion, diced
1 cup shredded cheddar cheese
Tone’s Salt & Pepper to taste

•In a medium skillet, heat oil on medium-high heat.
•Add diced onion and sauté for about 2 minutes.
•Add rice and sauté until the mixture begins to caramelize; about 3 minutes. Add white wine and continue cooking about 1 minute.
•Add chicken stock to cover the rice—do NOT add all the stock at once; gradually add it to the skillet, until it just covers the rice. Once the stock has been absorbed by the rice, add more until it covers the rice again, and continue until all the stock is added. The process should take 18-20 minutes.
•When rice is al dente, stir in cheddar cheese and season with Tone’s Salt and Pepper to taste.

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