1 teaspoon rice wine vinegar
1 tablespoon fresh cilantro leaves, soaked or well-rinsed to remove all traces of sand
1 clove garlic, quartered
1 teaspoon chopped fresh ginger
1-ounce bottled water
1/4 cup canola oil
1 1/2 teaspoons stone-ground mustard
1 lime microwaved and juiced (allow to cool before squeezing)
1 tablespoon olive oil
1 tablespoon chopped shallots
1 cup Arborio rice
1/2 cup white wine
3 cups chicken stock
1 pinch saffron threads
2 tablespoons unsalted butter
6 (6-ounce) mahi-mahi fillets
1/4 cup olive oil
Freshly ground black pepper
2 or 3 scallions, chopped, for garnish
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