Mayer Lemon Blue Crab Baked Local Catch Recipe
Black Truffle & Mushroom Risotto, Confit Ho Farm Tomato, Truffle Butter
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Ingredients
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Seafood
Risotto
Tomato Confit
Finishing Touches
Method
Preparation of the Fish
- 1
Prepare the Fish
Preheat the oven to 375°F (190°C). Place the fish fillets in a baking dish. Drizzle with Meyer lemon juice, add zest, and season with salt and pepper. Top with blue crab meat.
- 2
Bake the Fish
Cover the baking dish with foil and bake for 20-25 minutes or until the fish is cooked through and flaky.
Making the Risotto
- 3
- 4
Cook the Risotto
Add Arborio rice to the pan, stirring to coat the grains. Gradually add the broth, one cup at a time, stirring frequently until each cup is absorbed before adding the next.
- 5
Finish the Risotto
Once the rice is al dente, stir in the Parmesan cheese, black truffle oil, and remaining butter. Adjust seasoning with salt and pepper.
Preparing the Tomato Confit
- 6
Make the Confit
In a baking dish, combine halved tomatoes with olive oil and basil. Bake at 300°F (150°C) for 1 hour until soft and flavorful.
Plating
- 7
Serve
Plate the risotto, place the baked fish fillet on top, add a generous spoonful of confit tomatoes, and finish with a dollop of truffle butter.
