Halibut in Mango Sauce (Serves 4)
1 mango, large chopped
3/4 cup water
2 lbs Halibut filets (6 oz per person)
2-3 Tbsp Olive Oil
1/2 jalapeno, finely chopped
1/2 red pepper, finely chopped
1 scallion, finely chopped
1 Tbsp chopped chives
Salt & Pepper

Add water and mango to a blender and puree. Heat small skillet and add mango juice, cook about 5 minutes until slightly thickened. Brush halibut with olive oil and salt and pepper. Heat grill for 5 minutes on high, reduce to medium and add fish. Cook roughly 5 minutes on each side, or until fish flakes easily with a fork. Remove to a warm platter. While the fish is cooking, heat 1 Tbsp olive oil in skillet, add jalapeno, scallion and red pepper and cook until not crisp - less than 5 minutes. Top cooked fish with mango juice, then cooked vegetables and sprinkle chives on top. Serve warm.

Risotto with Portobello Mushrooms
1 lb portobellow mushrooms, sliced
2 shallots, small chopped
2 large cloves garlic, fine diced
1 Tbsp butter
2 Tbsp Olive Oil
1 tsp Salt
1 cup short-grain rice
1/4 tsp pepper
1 1/2 Cup Chicken Stock
1/2 Cup White Wine
1/8 tsp saffron strands soaked in 1/4 cup warm water

Heat skillet, add butter and 1 Tbsp olive oil and heat. Add mushrooms and cook roughly 5 minutes until tender. Spoon mushrooms into a bowl and set aside. Add remaining olive oil to skillet heat and add shallots, garlic and rice; cook roughly 5 minutes until shallots are tender being careful not to burn rice or garlic. Add water with saffron, salt and pepper, stirring constantly. Add heated broth and wine slowly to rice while stirring constantly. Continue stirring until rice is tender, about fifteen minutes. If risotto becomes dry, heat additional water to almost boiling and add to mixture. Add mushrooms and heat through.