This Little Fishy Recipe

Cooking Instructions

1. 1

   Prepare the Risotto

   In a medium saucepan, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and minced garlic. Sauté until translucent.

2. 2

   Cook the Butternut Squash

   Add the butternut squash cubes to the saucepan and sauté for another 5 minutes. Stir in the Arborio rice and cook for 2 more minutes.

3. 3

   Add Broth Gradually

   Pour in the vegetable broth, one cup at a time, stirring continuously until the liquid is absorbed before adding more. This should take about 18-20 minutes.

4. 4

   Finish the Risotto

   Once the rice is creamy and al dente, stir in the butter, Parmesan cheese, and fresh sage. Season with salt and pepper to taste.

5. 5

   Pan-Sear the Red Snapper

   In a separate skillet, heat 1 tablespoon of olive oil over medium-high heat. Season the red snapper filets with salt and pepper. Place them skin-side down in the skillet and cook for about 4-5 minutes until the skin is crispy.

6. 6

   Flip the Filets

   Carefully flip the filets and cook for an additional 3-4 minutes, or until the fish is cooked through and flakes easily with a fork.

7. 7

   Serve

   Plate the butternut squash risotto and top with the pan-seared red snapper. Squeeze fresh lemon juice over the fish before serving.