Recipe of the week: Grilled mahi-mahi over risotto with mango butter, courtesy of Keile Baney of Liberty Tavern.

Ingredients: Two 6-8 oz mahi-mahi filets Directions for mango butter: 1/2 cup heavy cream 1/4 cup white wine 8 tablespoons of butter 4 tablespoons mango puree
Reduce cream and wine by half. Gradually whisk in butter until all is incorporated. Whisk in mango puree. The finished sauce should coat the back of a spoon.
Directions for risotto
1 cup arborio rice 2 tablespoons butter 2/3 cup sliced green onion 3.5 cups chicken broth 1/4 teaspoon ground black pepper

Cook butter and rice in medium nonstick saucepan 2 minutes, stirring. Add 1/2 cup broth and cook until broth is absorbed. Add remaining broth, 1/2 cup at a time, stirring until broth is absorbed before adding more broth. Cook until rice is done and creamy. Add a quarter cup of heavy cream and Add pepper and a drizzle of truffle oil.


Grill fish over medium high heat about 4-6 minutes on each side and meat is firm to the touch. Place a spoonful of risotto in the middle of a plate and top with the fish. Spoon the mango butter around the fish and serve.