Pan-seared Gulf Fish Recipe
Lump Crabmeat Risotto, Red Swiss Chard, Chardonnay Butter and Microgreens
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
For the Fish
For the Risotto
For the Red Swiss Chard
For the Chardonnay Butter
For Garnish
Method
Prepare the Risotto
- 1
- 2
Cook the Rice
Add the Arborio rice to the saucepan and stir for 2 minutes until the rice is lightly toasted. Begin adding the broth, one cup at a time, stirring frequently until the liquid is absorbed before adding more.
- 3
Finish the Risotto
Once the rice is creamy and al dente (about 18-20 minutes), remove from heat and stir in the crabmeat, Parmesan cheese, butter, salt, and black pepper. Keep warm.
Cook the Swiss Chard
- 4
Sauté Chard
In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the minced garlic and sauté for 30 seconds. Add the chopped Swiss chard and cook until wilted, about 3-4 minutes. Season with salt and pepper.
Pan-sear the Fish
- 5
Prepare the Fish
Season the Gulf fish fillets with salt and black pepper on both sides.
- 6
Sear the Fish
In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the fish fillets and cook for 3-4 minutes per side, or until golden brown and cooked through.
Make the Chardonnay Butter
- 7
Prepare the Sauce
In a small saucepan, pour in the Chardonnay and bring it to a simmer. Reduce the liquid by half, then whisk in the stick of butter until melted and smooth.
