Haddock & Garlicky Shrimp Recipe
Gulf of Maine haddock |chimichurri |risotto | spinach
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Ingredients
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Seafood
Chimichurri Sauce
Risotto
Spinach
Method
Chimichurri Preparation
- 1
Make the Chimichurri Sauce
In a bowl, mix together the chopped parsley, oregano, minced garlic, red wine vinegar, olive oil, red pepper flakes, salt, and black pepper. Set aside.
Risotto Preparation
- 2
Cook the Risotto
In a saucepan, bring the broth to a simmer. In another pan, melt butter and sauté the chopped onion and garlic until soft. Add the Arborio rice and cook for 1-2 minutes. Gradually add the white wine and broth, stirring continuously until the rice is creamy and cooked. Stir in grated Parmesan cheese, and season with salt and pepper.
Spinach Preparation
- 3
Sauté the Spinach
In a skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant. Add fresh spinach and cook until wilted. Season with salt and pepper.
Seafood Cooking
- 4
Cook the Haddock and Shrimp
In a large skillet, heat olive oil over medium-high heat. Season the haddock fillets with salt and pepper, and cook for about 4-5 minutes per side until cooked through. In the same skillet, add the shrimp and cook until pink and opaque, about 3-4 minutes.
Assembly
- 5
Plate the Dish
On a plate, serve a portion of the risotto, topped with the sautéed spinach, haddock fillets, and shrimp. Drizzle chimichurri sauce over the top before serving.
