Redfish #2 Recipe

Cooking Instructions

1. 1

   Prepare the Risotto

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

2. 2

   Cook the Rice

   Add the Arborio rice to the saucepan and cook for about 2 minutes, stirring frequently until the rice is lightly toasted.

3. 3

   Add Wine and Stock

   Pour in the white wine and let it simmer until most of the liquid is absorbed. Gradually add the chicken stock, one ladle at a time, stirring frequently until the liquid is absorbed before adding more. This should take about 18-20 minutes.

4. 4

   Add Shrimp and Peppers

   In the last 5 minutes of cooking, stir in the rock shrimp and sweet bell peppers. Cook until the shrimp is opaque and the peppers are tender.

5. 5

   Finish the Risotto

   Remove the saucepan from heat and stir in the grated Parmesan cheese, salt, black pepper, and chopped parsley. Adjust seasoning to taste.

6. 6

   Cook the Redfish

   In a separate skillet, heat the remaining 2 tablespoons of olive oil over medium-high heat. Season the redfish fillets with salt and black pepper. Cook the fillets for about 3-4 minutes on each side, or until cooked through and golden brown.

7. 7

   Serve

   Plate the risotto and top with the cooked redfish fillets. Garnish with additional parsley if desired.