The Five Fish Recipe
Scallops • shrimp • lobster • green pea risotto • salmon • swordfish
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Ingredients
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Seafood
Risotto
Method
Prepare the Risotto
- 1
- 2
Cook the Rice
Add the Arborio rice to the pot, stirring to coat the grains. Cook for 1-2 minutes until lightly toasted.
- 3
Add Broth Gradually
Start adding the vegetable broth, one ladle at a time, stirring frequently. Allow each addition to be absorbed before adding the next. Continue until the rice is creamy and al dente, about 18-20 minutes.
- 4
Add Peas and Cheese
Stir in the green peas and Parmesan cheese. Season with salt and black pepper to taste. Remove from heat and set aside.
Cook the Seafood
- 5
- 6
Cook the Lobster
In the same skillet, add lobster meat and sauté for another 2-3 minutes until warmed through. Set aside with the other seafood.
- 7
Sear Salmon and Swordfish
Season salmon and swordfish with salt and pepper. Sear in the skillet for about 4-5 minutes on each side until cooked to your liking. Remove from heat.
Plate the Dish
- 8
Assemble the Dish
On a large plate, place a generous serving of the green pea risotto. Arrange scallops, shrimp, lobster, salmon, and swordfish on top.
- 9
Garnish and Serve
Garnish with additional Parmesan cheese or fresh herbs if desired. Serve immediately.
