Category:
Recipe
Date:
February 1, 2022
Prep time: 20 min
Cook time: 60 min
Serves: 4
Ingredients:
- 4 x 6oz sablefish portions from your local Fisherman’s Market
- 2 tbsp butter or oil
- 1 cup white onion, finely diced
- 2 cups arborio rice
- 1 cup white wine
- 4 – 5 cups hot water or stock
- 1 ½ tsp salt (less if using stock)
- 1/4 tsp white pepper
- 2 Meyer lemons, juice and zest
- Salt
- Pepper
- Olive oil
Directions:
The risotto
- In a medium heavy-bottom pot, melt butter over medium heat.
- Add onions and saute until tender, about 5-7 minutes.
- Add rice and saute for 5 minutes, stirring often, using a wooden spoon.
- Add wine, reduce heat to medium-low and stir until fully absorbed about 5 minutes.
- Add 1/2 cup hot water and stir until absorbed, and continue adding the remaining water, a 1/2 cup at a time (about 4 cups total) stirring continuously, until the liquid is absorbed and the rice is al dente, about 15 to 20 minutes over medium-low heat.
- Add the salt, white pepper, the zest of two lemons and the juice of 1 1/2 lemons.
- Taste and adjust salt and lemon if necessary.
- Cover and set aside until ready to serve.
The sablefish
- Blot fish dry, and salt and pepper on both sides.
- Place skin side down in the skillet and sear. After a couple of minutes give the skillet a shake to loosen the fish.
- Turn heat to medium, and continue searing the skin side for about 5-7 minutes, until skin is nice and crisp.
- Turn the fish over, turn the heat down to medium-low and cook for 4-6 minutes.
- Divide among plates, top with seared fish, skin side up
Enjoy!
