Pan Seared Skate Fish Recipe
on lemon spinach risotto, tomato jalapeno confit
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Ingredients
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For the Skate Fish
For the Lemon Spinach Risotto
For the Tomato Jalapeno Confit
Method
For the Skate Fish
- 1
For the Lemon Spinach Risotto
- 2
Cook the Risotto
In a saucepan, bring vegetable broth to a simmer. In another large pot, melt butter over medium heat. Add minced shallots and garlic, sauté until translucent. Add Arborio rice and stir for 1-2 minutes. Gradually add the simmering broth, one ladle at a time, stirring constantly until absorbed. Repeat until rice is creamy and al dente (about 18-20 minutes). Stir in fresh spinach, lemon zest, and Parmesan cheese. Adjust seasoning if needed.
For the Tomato Jalapeno Confit
- 3
Prepare the Confit
Preheat the oven to 300°F (150°C). In a baking dish, combine cherry tomatoes, sliced jalapeno, whole garlic cloves, olive oil, and salt. Add fresh thyme on top. Bake for 1 hour, until tomatoes are soft and bursting.
