Grilled Redfish/two Scallops/cured Salmon & Sundried Tomato Arancini/shaved Asparagus/chili-citrus Aioli Recipe
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Ingredients
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Grilled Redfish
Scallops
Cured Salmon & Sundried Tomato Arancini
Shaved Asparagus
Chili-Citrus Aioli
Method
Grilled Redfish
- 1
- 2
Marinate the Fish
Coat the redfish fillets with the marinade and let them sit for 30 minutes.
- 3
Scallops
- 4
Season the Scallops
Pat the scallops dry and season with salt and pepper.
- 5
Cured Salmon & Sundried Tomato Arancini
- 6
Cook the Risotto
In a saucepan, bring chicken broth to a simmer. In another pan, cook Arborio rice until translucent, then gradually add broth, stirring until creamy.
- 7
Mix in Add-ins
Once the risotto is cooked, stir in cured salmon, sundried tomatoes, and Parmesan cheese. Allow to cool, then form into balls.
- 8
Shaved Asparagus
- 9
Prep the Asparagus
Using a vegetable peeler, shave the asparagus into thin strips.
- 10
Toss with Seasoning
In a bowl, toss the shaved asparagus with olive oil, salt, and lemon zest.
Chili-Citrus Aioli
- 11
Mix the Aioli
In a bowl, combine mayonnaise, lemon juice, chili paste, minced garlic, and salt. Whisk until smooth.
