Place peppers on prepared baking sheet and toss with 1 tsp. olive oil and a pinch of salt. Spread into a single layer and place under hot broiler. Broil until lightly charred, 5-8 minutes. Keep an eye on peppers under broiler; they may burn easily.

Peel and mince shallot. Coarsely chop pickles. Combine mayonnaise, mustard, pickles, and a pinch of seasoning blend (reserve remaining for mahi-mahi) in a mixing bowl. Halve mahi-mahi and pat dry. Season all over with remaining seasoning blend.

Place a medium pot over medium-high heat and add 2 tsp. olive oil. Add rice, shallot, and a pinch of salt to hot pot. Stir occasionally until rice is toasted and opaque, 1-2 minutes. Add 1 cup boiling water from other medium pot to pot with rice. Rice should just be covered by water. Stir often until nearly all water is absorbed.

Add ½ cup boiling water from other medium pot and stir often again until nearly all water is absorbed. Repeat this process, stirring often, 18-20 minutes. Taste risotto as you cook, checking for tenderness. When rice has no more “bite” or crunch, it's done. There may be water left. Remove from burner. Stir in peppers, butter, cheese, ¼ tsp. salt, and a pinch of pepper. Cover and set aside.

Place a medium non-stick pan over medium heat and add 1 tsp. olive oil. Add mahi-mahi to hot pan. Cook until mahi-mahi reaches desired doneness (medium-rare to well-done), 2-4 minutes per side for medium. Consuming raw or undercooked mahi-mahi may increase your risk for food-borne illness. Remove from burner. Plate dish as pictured on front of card, topping mahi-mahi with remoulade. Bon appétit!