Grilled Fish on Lemon Risotto
Grilled Fish on Lemon Risotto
Rating: (1 rated)
Ingredients
  • 1 cup (250 ml) finely chopped shallots
  • 1/4 cup (60 ml) butter
  • 1 tablespoon (15 ml) honey
  • 2 cups (500 ml) Arborio rice
  • 1/2 cup (125 ml) white wine
  • 4 1/2 cups (1.125 litres) warm chicken broth, approximately
  • Grated zest and juice of 1/2 lemon
  • 1 1/2 cups (375 ml) Parmigiano-Reggiano cheese, grated
  • 1 lb (454g) mahi mahi or other white fish, skinned, cut into 4 steaks
  • Olive oil
  • Salt and pepper
  • Preparation
  • In a saucepan, brown the shallots in the butter. Add the honey, rice and cook for 1 minute over medium-high heat, stirring to coat.
  • Deglaze with the wine and cook over medium heat, stirring until the liquid is almost completely absorbed. Add broth, about 180 ml (3/4 cup) at a time, stirring constantly. Add the zest and lemon juice. Continue to add broth when the rice becomes creamy and leaves a drag line. After about 20 minutes, the rice should be tender yet still firm, has absorbed almost all of the liquid and has a creamy consistency.
  • Add the cheese and blend. Adjust the seasoning.
  • With the rack in the highest position, preheat the broiler.
  • Place fish pieces on a baking sheet. Drizzle olive oil on each piece. Season with salt and pepper.
  • Cook under the broiler for 5 to 7 minutes.
  • At the centre of each plate, place some risotto, then a piece of fish. Season with pepper and serve immediately.
  • Description
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