For Risotto:
1/2 cup of diced onion
8 ounces of mushroom
2 teaspoons of garlic powder
2 teaspoons of italian seasoning
1 teaspoon of kosher salt
8 oz of cauliflower rice (store bought frozen)
1 bullion cube
1 cup of water
Parsley for garnish
Cooking oil (I use an avocado oil)

In a large skillet over medium-high heat add cooking oil, and once heated add diced onion.
Cook for a 1-2 min until softened and then add mushrooms, garlic powder, italian seasoning, kosher salt.
Cook for several minutes until mushrooms are a little softened. Then take out the mushrooms and set them aside.

In the same pan add more cooking oil, if needed, and cauliflower rice and sauté it for about 5 min.
In a small dish dissolve 1 bullion cube in 8 oz of water and add it to a pen with cauliflower rice. Cook until the liquid is absorbed.
Add mushrooms that were previously set aside to a pen with cauliflower rice and combine everything together.
Garnish with parsley.

For Mahi Mahi:
4 pieces of Wild caught Mahi Mahi (about 4 ounces each)
Kosher salt and pepper
Cooking oil (I use avocado oil)
1 tablespoon of butter
Half a lemon for garnish

For this recipe I used frozen Wild Mahi Mahi that I purchased at Costco. If you use frozen Mahi Mahi, let it thaw completely and then gently press to squeeze the excess liquid.
Once completely thawed and dried, season each side with kosher salt and paper.
Then, in a large skillet over medium-high heat, melt 1 tablespoon of butter and some avocado oil.
Add 1 teaspoon of minced garlic and cook for about a minute.
Add Mahi-Mahi and cook until golden (4 to 5 minutes per side)
Once done garnish it with a thin lemon slices and serve it with a side of cauliflower risotto with mushrooms.