Alaskan Halibut Recipe
Parmesan-Herb Crust, Ricotta-Arugula Risotto, Sauce Vierge
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Ingredients
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Parmesan-Herb Crust
Ricotta-Arugula Risotto
Sauce Vierge
Halibut
Method
Parmesan-Herb Crust
- 1
Prepare the Herb Mixture
In a mixing bowl, combine the grated Parmesan cheese, chopped parsley, chopped basil, minced garlic, olive oil, salt, and black pepper. Mix well until all ingredients are evenly combined.
- 2
Coat the Halibut
Take each halibut fillet and coat the top side generously with the Parmesan-herb mixture. Press down gently to ensure it sticks.
Ricotta-Arugula Risotto
- 3
- 4
Toast the Arborio Rice
Add the Arborio rice to the pan and toast for about 2 minutes, stirring constantly until the rice is slightly translucent.
- 5
Deglaze with White Wine
Pour in the white wine and stir continuously until it is mostly absorbed by the rice.
- 6
Cook the Risotto
Gradually add the vegetable broth, one cup at a time, stirring continuously and allowing the liquid to be absorbed before adding more. This process should take about 18-20 minutes.
- 7
Finish with Ricotta and Arugula
Once the risotto is creamy and the rice is al dente, stir in the ricotta cheese, arugula, grated Parmesan cheese, and season with salt and black pepper to taste. Mix until well combined.
Sauce Vierge
- 8
Prepare the Sauce
In a bowl, combine the halved cherry tomatoes, olive oil, fresh lemon juice, and torn basil. Season with salt and black pepper to taste. Stir gently to combine.
Halibut
- 9
Bake the Halibut
Preheat the oven to 400°F (200°C). Place the coated halibut fillets on a baking sheet lined with parchment paper. Bake for approximately 12-15 minutes or until the fish flakes easily with a fork.