Seared Black Cod with Meyer Lemon Risotto and Gremolata

• Meat

  • 1 lb Filet of black cod

• Produce

  • 1 Garlic clove
  • 1 Garnish with micro greens
  • 1/2 cup Italian parsley
  • 2 Meyer lemons, juice and zest
  • 1 cup White onion

• Canned Goods

  • 4 cups Water or stock, hot

• Pasta & Grains

  • 2 cups Aborio rice

• Baking & Spices

  • 1 Pepper
  • 1 1/2 tsp Salt
  • 1 generous pinch Salt
  • 1 Salt
  • 1/4 tsp White pepper

• Oils & Vinegars

  • 2 tbsp Butter or oil
  • 1/3 cup Olive oil
  • 1 Olive oil

• Beer, Wine & Liquor

  • 1 cup White wine

• Other

  • 1 Meyer lemon- zest and 1½ tablespoon lemon juice

Found on feastingathome.com

Description

Ingredients

• 2 tablespoons butter or oil
• 1 cup white onion, finely diced
• 2 cups aborio rice
• 1 cup white wine
• 4- 5 cups hot water or stock
• 1½ teaspoon salt ( less if using stock)
• ¼ teaspoon white pepper
• 2 meyer lemons, juice and zest
• ——
• Gremolata:
• ½ cup chopped Italian parsley
• 1 meyer lemon- zest and 1½ Tablespoon lemon juice
• ⅓ cup olive oil, plus 1 Tablespoon
• 1 garlic clove- finely minced
• generous pinch salt
• ----
• 1 pound filet of Black Cod (or halibut, scallops, or seabass) skin on ( optional) cut into 4 pieces
• salt
• pepper
• olive oil
• Garnish with micro greens, meyer lemon zest

Directions

• In a medium heavy bottom pot, melt butter over medium heat.
• Add onions and saute until tender about 5-7 minutes.
• Add rice and saute 5 minutes, stirring often, using a wood spoon.
• Add wine, reduce heat to medium low and stir until fully absorbed about 5 minutes.
• Add ½ cup hot water and stir until absorbed, and continue adding the remaining water, a ½ cup at a time ( about 4 cups total) stirring continuously, until the liquid is absorbed and the rice is al dente, about 15 to 20 minutes over medium low heat.
• Add the salt, white pepper, the zest of two meyer lemons and the juice of 1½ meyer lemons.
• Taste and adjust salt and lemon if necessary.
• Cover and set aside until ready to serve.
• Make the Gremolata by placing all ingredients in a small bowl and stir to combine.
• In a heavy bottom skillet heat a couple tablespoons of olive oil over medium high heat.
• Blot fish dry, and salt and pepper both sides.
• Place skin side down in the skillet and sear. After a couple minutes give the skillet a shake to loosen the fish.
• Turn heat to medium, and continue searing the skin side for about 5 minutes, until skin is nice and crisp.
• Turn the fish over, turn heat down to med-low and cook for just a couple minutes.
• When ready to serve, “loosen the risotto by adding another ½ cup of hot water and stir.
• Divide among plates, top with seared fish, skin side up ( to prevent soggy skin)
• Spoon the gremolata on and around the fish and top with micro greens and meyer lemon zest.
• Serve with roasted asparagus or blanched sugar peas.