Spigola Alla Christini Recipe

Prepare and season fillets

Pat the sea bass fillets very dry with paper towels. Season both sides with salt (1 tsp total) and freshly ground black pepper. Let sit at room temperature for 10 minutes.

Sear fish

Heat a large nonstick or stainless-steel skillet over medium-high heat. Add 2 tbs extra-virgin olive oil and 1 tbs unsalted butter. When the butter foams and the pan is hot but not smoking, place fillets skin-side down. Press gently for 10 seconds to ensure even contact. Cook skin-side down for 4–5 minutes until skin is crisp and golden.

Finish in pan

Flip the fillets carefully and cook 1–2 minutes flesh-side down until just opaque (internal temperature ~125–130°F / 52–54°C for medium-rare to medium) depending on thickness. Squeeze half a lemon over the finished fillets, remove from pan, and tent loosely with foil to keep warm while plating.

Make shrimp stock

In a medium saucepan, combine shrimp shells with 4 cups water (or the fish/chicken stock called for) and a pinch of salt. Bring to a simmer, reduce heat, and simmer gently 15 minutes to extract flavor. Strain, discard solids, and keep warm. (If you have lobster shells, add them with shrimp shells for extra flavor.)

Prepare shrimp

Season peeled shrimp lightly with a pinch of salt and pepper. Heat 1 tbs olive oil in a small skillet over medium-high heat. Sear shrimp 30–45 seconds per side until just pink and opaque. Remove and set aside. Reserve juices in pan for a touch of flavor (optional). Chop 4–6 shrimp coarsely to fold into the risotto; leave remaining whole for garnish if desired.

Start the risotto

In a medium heavy-bottomed saucepan, melt 1 tbs butter with 1 tbs olive oil over medium heat. Add the minced shallot (1) and cook 2–3 minutes until translucent but not browned. Add minced garlic and cook 30 seconds. Add 1 cup Arborio rice and stir to coat grains, toasting 1–2 minutes until edges look translucent.

Deglaze and cook rice

Pour in 1/2 cup dry white wine and stir until mostly absorbed. Begin adding the warm shrimp/fish stock, about 1/2 cup at a time, stirring frequently. Wait until most of the liquid is absorbed before adding more. Continue this process for about 18–20 minutes, until rice is creamy and al dente.

Finish risotto

When the rice is nearly done (last 2–3 minutes), stir in the chopped seared shrimp pieces and 2 tbs unsalted butter. Remove from heat and stir in 1/2 cup freshly grated Parmesan, 1 tbs chopped parsley, 3/4 tsp salt, and 1/4 tsp black pepper. Adjust seasoning to taste. If risotto seems too thick, add a splash of warm stock to loosen — it should spread slightly when ladled.

Prepare lobster

If using cooked lobster tails, remove meat from shell and chop into bite-size pieces. Reserve any shells to boost stock if available.

Sauté shallot and deglaze

In a small saucepan over medium heat, melt 1 tbs butter. Add 1/2 shallot (minced) and cook 1–2 minutes until translucent. Add 1/4 cup white wine and 1/2 tsp tomato paste, stirring and scraping any browned bits. Reduce wine by half.

Build sauce

Add 1/2 cup warm shrimp/fish/lobster stock and reduce slightly for 2–3 minutes. Lower heat and stir in 1/2 cup heavy cream, whisking to combine. Simmer gently until sauce thickens to coat the back of a spoon, about 3–5 minutes.

Finish with tarragon and butter

Remove from heat and whisk in 2 tbs cold unsalted butter a little at a time to enrich and slightly emulsify the sauce. Stir in 1 tbs chopped fresh tarragon, 1/2 tsp lemon juice, 1/4 tsp salt, and 1/8 tsp black pepper. Fold in chopped lobster meat to warm through (optional). Taste and adjust seasoning.

Spoon a generous portion of shrimp risotto into the center of each warm plate, creating a slight well in the middle.

Place a sea bass fillet on top of the risotto, skin-side up so the crisp skin is visible. Arrange any whole seared shrimp alongside or on top of the risotto as garnish.

Ladle 2–3 tablespoons of warm lobster tarragon sauce around the risotto and a small drizzle over the fish (avoid soaking the skin to keep it crisp).

Finish with a few microgreens or baby herbs, a light drizzle of olive oil, and a lemon wedge on the side. Serve immediately.