Portico Mahi with Pink Pineapple Salsa

Directions Print

1. Season the corn with salt and pepper and roast in the oven or grill. When done, place in bowl and wrap with film. Place in cooler.
2. For the Arborio, add in a pan 1 tablespoon of butter. Stir in 1 tablespoon of minced onion and cook until translucent. Add the Arborio and toast until fragrant. Add ¼ cup of water and cook continually stirring with a rubber spatula or wooden spoon. When the water has been absorbed, repeat. The aborio has now been cooked ⅔ of the way. Remove and place on a ¼ sheet pan, spread out into a thin layer and place in the cooler.
3. For the salsa, cut the pink pineapple in to medium size pieces, mince the remaining onion, slice the fresno chili, and chop the cilantro. Put all in a bowl and mix with ½ of the juice of one lemon. Season with salt and pepper set aside for the garnish.
4. For the blood orange sauce, juice a quarter of a pound of the blood orange and place in a pan. Reduce by half, add 1 ounce of heavy cream and continue to reduce. Lower the heat to medium low and add 3 ounces of diced cold butter. Once all is added, strain and season with salt and pepper and reserve warm.
5. To finish the dish, add the risotto, corn and ¼ cup of water in a pan and begin stirring constantly. To make the risotto creamy, add 1 ounce of butter and continue to work together. Reserve warm. Season the mahi with salt and pepper and sear in a hot pan with oil. Sear for 3 minutes, flip and place in the oven at 400° to finish cooking. To plate, place the risotto in the middle of a plate and top with the cooked mahi. Top with the pink pineapple salsa and drizzle with the blood orange beurre blanc. Enjoy!