Grilled Fish on Lemon Risotto
Grilled Fish on Lemon Risotto
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
Instructions
- 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.
Grilled Fish on Lemon Risotto