Fresh Catch Recipe
Pan seared fresh catch of the day, blue crab parmesan risotto, grilled asparagus & micro basil
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Ingredients
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Fresh Catch
Blue Crab Parmesan Risotto
Grilled Asparagus
Garnish
Method
Fresh Catch
- 1
Prepare the Fish
Season the fresh fish fillets with salt and black pepper on both sides.
- 2
Pan-Seer the Fish
In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Place the seasoned fish fillets in the skillet and cook for about 3-4 minutes on each side, or until golden brown and cooked through. Remove from heat and let rest.
- 3
Blue Crab Parmesan Risotto
- 4
Prepare the Stock
In a saucepan, bring the chicken or vegetable stock to a simmer. Keep it warm over low heat.
- 5
- 6
Toast the Rice
Add the Arborio rice to the pot and stir for about 2 minutes, allowing the rice to lightly toast.
- 7
Add Wine
Pour in the white wine and stir continuously until the liquid is mostly absorbed.
- 8
Incorporate Stock
Begin adding the warm stock, one ladle at a time, stirring frequently. Allow the rice to absorb the stock before adding more. Continue this process for about 18-20 minutes, or until the rice is creamy and al dente.
- 9
Finish the Risotto
Stir in the blue crab meat, grated Parmesan cheese, chopped parsley, and season with salt and black pepper to taste. Remove from heat and let it sit for a couple of minutes.
Grilled Asparagus
Plating
- 12
Plate the Dish
On each plate, serve a portion of the blue crab parmesan risotto topped with a fillet of pan-seared fish, accompanied by grilled asparagus. Garnish with micro basil for a fresh finish.
