Halibut Scottato Recipe
wild mushroom risotto, roasted pepper sauce
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Ingredients
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Halibut Scottato with Wild Mushroom Risotto and Roasted Pepper Sauce
Method
Preparation Steps
- 1
Prepare the Roasted Pepper Sauce
Preheat the oven to 400°F (200°C). Cut the red bell peppers in half, remove the seeds, and place them cut side down on a baking sheet. Roast for 25-30 minutes until the skins are charred. Remove from the oven, cover with foil, and let steam for 10 minutes. Peel off the skins and blend the peppers with balsamic vinegar until smooth. Set aside.
- 2
Make the Wild Mushroom Risotto
In a large saucepan, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and garlic, sauté until translucent. Add the wild mushrooms and cook for 5-7 minutes until softened. Stir in the Arborio rice and cook for 2 minutes. Gradually add the vegetable broth, one cup at a time, stirring frequently until the rice is al dente and creamy (about 18-20 minutes). Stir in the grated Parmesan cheese, salt, and pepper to taste.
- 3
Cook the Halibut
In a large skillet, heat the remaining tablespoon of olive oil over medium-high heat. Season the halibut fillets with salt and pepper. Cook the fillets for about 4-5 minutes on each side until golden brown and cooked through.
- 4
Serve
On each plate, place a generous serving of wild mushroom risotto, top with a halibut fillet, and drizzle with roasted pepper sauce. Garnish with fresh basil.
