Seabass Recipe
saffron risotto – mango sauce – choice of soup or salad.
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Ingredients
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Seabass
Saffron Risotto
Mango Sauce
Soup or Salad
Method
Seabass Preparation
- 1
Prepare the Seabass
Season the seabass fillets with olive oil, salt, black pepper, and lemon juice. Let them marinate for about 15 minutes.
- 2
Cook the Seabass
Heat a non-stick skillet over medium-high heat. Cook the seabass fillets for about 4-5 minutes on each side, or until cooked through and golden brown. Set aside.
Saffron Risotto Preparation
- 3
Sauté the Aromatics
In a saucepan, melt 1 tablespoon of butter over medium heat. Add the chopped onion and garlic, and sauté until translucent.
- 4
Cook the Rice
Add the Arborio rice to the pan and stir for 2 minutes. Pour in the white wine and let it simmer until absorbed.
- 5
Add Broth and Saffron
Gradually add the chicken broth, one cup at a time, stirring frequently. Add the saffron strands with the last cup of broth.
- 6
Finish the Risotto
Once the rice is creamy and al dente, remove from heat. Stir in the remaining butter and Parmesan cheese. Season with salt and pepper.
Mango Sauce Preparation
- 7
Prepare Mango Sauce
In a blender, combine the diced mango, honey, lime juice, and a pinch of salt. Blend until smooth, then set aside.
Assembly
- 8
Plate the Dish
Serve a portion of saffron risotto on a plate, top with the cooked seabass, drizzle with mango sauce, and serve with a choice of soup or salad.