The Catch Recipe
Pan seared catch of the day, roasted tomato parmesan risotto, grilled asparagus & micro basil
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Ingredients
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Catch of the Day
Roasted Tomato Parmesan Risotto
Grilled Asparagus
Garnish
Method
Catch of the Day
- 1
Prepare the Fish
Pat the fish fillets dry with paper towels. Season both sides with salt and black pepper.
- 2
- 3
Flip and Finish Cooking
Carefully flip the fillets and cook for another 3-4 minutes, until the fish is cooked through and flakes easily with a fork. Remove from heat and squeeze fresh lemon juice over the top before serving.
Roasted Tomato Parmesan Risotto
- 4
Prepare the Broth
In a saucepan, heat the chicken or vegetable broth over low heat. Keep it warm but not boiling.
- 5
Sauté Aromatics
In a separate large skillet, heat olive oil over medium heat. Add the chopped shallot and sauté until translucent, about 2-3 minutes. Add minced garlic and cook for an additional minute.
- 6
Toast the Rice
Add the Arborio rice to the skillet and stir to coat with the oil, cooking for 1-2 minutes until the rice is slightly translucent.
- 7
Add Broth Gradually
Start adding the warm broth, one ladle at a time, stirring frequently. Allow the rice to absorb the broth before adding more. This process should take about 18-20 minutes.
- 8
Add Tomatoes and Finish
When the rice is creamy and al dente, stir in the halved cherry tomatoes, grated Parmesan cheese, butter, salt, and black pepper. Mix well and cook for another 2-3 minutes until the tomatoes are warmed through.
Grilled Asparagus
- 9
Preheat Grill
Preheat your grill or grill pan to medium-high heat.
- 10
Prepare Asparagus
Trim the tough ends off the asparagus and toss with olive oil, salt, and black pepper.
- 11
Grill the Asparagus
Place asparagus on the grill and cook for 5-7 minutes, turning occasionally until tender and slightly charred.
Plating
- 12
Serve the Dish
On each plate, place a generous serving of the roasted tomato parmesan risotto, top with the pan-seared fish fillet, and arrange the grilled asparagus on the side. Garnish with micro basil for a fresh finish.
